Mary's Roasted Vegetable Medley

Wednesday, February 17, 2010

My good friend Mary (the vegetarian) told me about these roasted vegetables last week, she made them sound so delicious, I couldn't wait to give them a try! I've never met a vegetable I didn't like.... with the exception of the vegetables served in my school cafeteria (I swear there's more pepper than vegetables). My lovely husband however rarely meets a vegetable he likes. To his defense he's WORLDS better then when we first started dating, he only ate corn and potatoes back then. Now he eats any kind of salad, spinach, green beans, and avocado (ok, you caught me avocado's really a fruit), but he's come a long way in the last 14 years! This vegetable medley really pushed his tolerance though, he almost threw up twice at the dinner table, it was hilarious actually. He was really trying to eat all his vegetables but he said the mushrooms did him in, I broke out into giggles two when he dry heaved.

Ingredients
2 pounds red potatoes, quartered
1 zucchini, cut into chunks
1 yellow squash, cut into chunks
1 onion, halved then cut into chunks
1/2 pound button mushrooms
1 cup of sliced carrots (this was my addition, not in Mary's recipe)
4 tablespoons olive oil or vegetable oil
2 teaspoon poultry seasoning
2 teaspoon salt
2 teaspoon freshly ground black pepper

Directions
You cook these vegetables in two parts because the potatoes need to cook twice as long as the other veggies. So we'll split the oil and seasonings between the two groups of vegetables. So first put the quartered red potatoes in a large ziploc, add two tablespoons oil, shake the ziploc to cover the potatoes with oil. Then, add 1 teaspoon poultry seasoning, 1 teaspoon salt, and 1 teaspoon pepper to the bag and shake the ziploc until the potatoes are coated and pour them out onto a baking sheet. Cook for 20 minutes at 425 degrees.
Next combine zucchini, yellow squash, onions, carrots, and mushrooms in a large ziploc (I use the same Ziploc as the potatoes). Add two tablespoons oil, shake the ziploc to cover the vegetables with oil. Then, add 1 teaspoon poultry seasoning, 1 teaspoon salt, and 1 teaspoon pepper to the bag and toss them again to combine and spread them out onto a baking sheet with the potatoes. Cook for 20 to 25 minutes at 425 until tender.

6 comments:

Natalie said...

I love love LOVE roasted vegetables (your poor husband...he's missing out ;)) Those look delicious, and now I'm craving some!

Debbie said...

Delicious. My fork would head straight for those potatoes!

Pam said...

Oh, I love roasted vegetables and this looks great!

Juliana said...

Oh! What a yummie veggie medley...great for a side dish :-)

teresa said...

mmmm, i love roasted veggies! my son is the same way. i think he's rather eat dirt than veggies!

Katy ~ said...

I think you're husband and my Ole Sweetie-Pi are related.

I'm with you, YUMs on roasted vegetables!