Roasted Veggies Side Dish

May 02
Posted by: Under: Gluten Free Side dishes

The absolute yummy-est way to use up the leftover veggies. Use anything you have on hand – just slice them thinner if they take longer to cook(carrots), and leave whole if they cook really quickly(asparagus).

Ingredients:

  • mushrooms, quartered
  • asparagus, 3 inch sticks
  • cherry tomatoes, whole
  • bell peppers, assorted colors, cut into 2″ chunks
  • Extra Virgin Olive Oil (EVOO)
  • 1 Tbsp Italiano ClubHouse All-in-One Seasoning

Instructions:

  1. Cover cookie sheet with tin foil
  2. Scatter veggies, sprinkle with EVOO and Italiano
  3. Preheat oven to 400F and cook 3 – 5 minutes until tender crisp

These are so yummy just served alone. And are even better sprinkled with freshly grated parmesan.

Enjoy!

2
Comments
Subscribe
About Cathy Tibbles

In 2007 Cathy's Hubby was diagnosed with celiac disease and Strawberries Are Gluten Free was born. The early days of SAGF are chock full of all the newly converted recipes. More recently the articles are trending to cool new products, events, local news and family tales.

Comments

  1. Mushrooms Canada says:
    May 6, 2010 at 10:39 am

    I love roasted veggies, they are so easy to make and not to mention good for you. I roast mine in the oven covered in low-cal sundried tomato and oregano salad dressing. Delicious!
    - Brittany

    Reply

Speak Your Mind