Roasted Veggie Platter
 
Prep time
Cook time
Total time
 
A roasted vegetable platter is always a good idea. It adds color, nutrients and works well with just about everything. Perfect for entertaining or for meal prep so that you have a stocked fridge ready for any meal. See tips for preparing ahead if entertaining on the post above.
Author:
Recipe type: Veggies, Sidesm Holiday dishes
Cuisine: Gluten-Free, Vegan
Ingredients
  • Quantity depends on number of people serving.
  • For all: Clean and leave skin on. The most important thing is to cut vegetables in similar thickness to make cooking easier.
  • Pepper:2 yellow, cut in half, stem and seeds removed
  • Zucchini - 2-3, sliced long ways in ⅛ -1/4 inch pieces, then in half
  • Squash- 2-3, sliced long ways in ⅛ -1/4 inch pieces, then in half
  • Eggplant - 5-6, sliced in ¼ inch circles (my family loves eggplant so can't make too much!)
  • Mushrooms 1-2 cartons, can be roasted whole or sliced
  • 10 roma tomatoes or 20 cherry tomatoes
  • Olive oil
  • Kosher Salt
  • Pepper (optional)
  • Basil (for mushrooms, optional)
Instructions
Roasted Peppers:
  1. In preheated broiler, roast peppers for approximately 20-30 minutes, rotating once midway through, or until blackened. You want them black so that the skin peels off easier.
  2. Remove from oven and place in a brown paper bag, seal and let cool for about 15 minutes. Then remove from bag and the blacked skins should peel off easily. Slice peppers into strips.
Remaining Roasted Veggies:
  1. Preheat oven to 400 degrees. One vegetable at a time, gently toss in olive oil. Lay in a single layer on individual baking sheets. Sprinkle with salt and pepper. I like to also sprinkle the mushrooms with basil. Bake for:
  2. Tomatoes - 10 minutes or until tender.
  3. Mushrooms - 25 minutes or until tender.
  4. Zucchini & Squash- 30 minutes or until tender and just starting to crisp.
  5. Eggplant - 30 minutes or until tender and just starting to crisp.
  6. Store each vegetable separately in air tight containers in the refrigerator for several days.
  7. Serve at room temperature or heat up in a skillet.
Recipe by healthyGFfamily.com at https://www.healthygffamily.com/recipe/roasted-veggie-platter-2/