Oven Roasted Vegetables

My husband, Doug, and I invited our friends over for a summer dinner. We cooked pork tenderloin on the grill, and wanted time to visit, so made a medley of oven roasted vegetables with ingredients we had on hand. It is not time consuming to prepare, and the dish can roast in the oven while you visit or prepare the remainder of the meal.  Lei requested this recipe, as she and her husband, Xiaopeng, are healthy eaters, and like to try many vegetables.

Lei and I on one of our cooking adventures.

Ingredients:

• 7-8 baby red potatoes
• 1 green bell pepper, or red or yellow
• 1 medium zucchini
• 1/2 red onion
• 1/2 yellow onion
• 10 baby carrots
• 4 cloves garlic
• handful of fresh chives
• salt, pepper, Mrs. Dash Garlic & Herb Seasoning

Gather ingredients.

Pour olive oil into sheet pan  to grease.

Slice 1/2 red onion .

Slice 1/2 yellow onion.

Put into baking sheet.

Quarter 7-8 small red potatoes.

Slice green bell pepper into strips.

Slice 1 medium zucchini, the slice pieces in half.

Slice 10 small carrots in half.

Spread evenly on baking sheet in a single layer.

Chop fresh chives into 1 inch pieces.

Smash 4 cloves garlic, then rough chop.

Splash more olive oil onto top of vegetables.

Season with your favorite seasoning,
I used Mrs Dash Garlic and Herb.

Season with pepper and salt if desired.

Cook in 400 degree oven for 40 minutes or until tender.
Stir every 10 minutes.

Vegetables are tender and bright in color.

We served this with grilled pork tenderloin.
Enjoy!

Lei,

    Here is Doug's Pork recipe:

    2 Lb. Pork Loin

    4 cloves of garlic, cut in half to have 8 pieces

   

    Put 8 cuts or slits into the top of the pork and put 1 piece of garlic into each slit.

    Season with salt and pepper, and whatever seasoning you use.

    Place on the grill in the middle,  over indirect heat.  If you use an oven, place into middle of oven in a baking pan.  Fat side will be up.  Cook for 1 1/2 hours or until a

Meat thermometer internal temperature is 165 degrees.

    Let it rest with a piece of aluminum foil tented over it for 10 minutes, so the juices

redistribute into the meat.  Then it is ready to cut.