Roasted Vegetables Roma Recipes

ROASTED ROMA TOMATOES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Mix together the tomatoes, olive oil, garlic, parsley, basil, oregano, and salt and pepper in a bowl, working the seasonings into the cavities of the tomatoes. Place the tomatoes, cut sides up, on a baking sheet, and sprinkle each tomato with about 1 tablespoon of feta cheese.
• Bake the tomatoes in the preheated oven until cooked but still firm, about 15 minutes.

ROASTED ROMA TOMATOES AND GARLIC

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place the tomato halves in a shallow baking dish in which they can all fit in snugly side by side. Insert the whole cloves of garlic in between the tomatoes. Brush olive oil over the top and sprinkle with basil. Season with salt and pepper.
• Bake uncovered for 35 to 45 minutes, until tomatoes have softened and are sizzling in the pan with the edges slightly charred. Serve while hot.

BEST ITALIAN ROASTED VEGETABLES

Steps:

• Preheat oven to 425 degrees F.
• Line a baking sheet with foil and spray with nonstick cooking spray; set aside.
• Place potatoes, carrots, yellow squash, zucchini and mushrooms on prepared pan.
• Drizzle with olive oil and toss gently.
• Sprinkle minced garlic, Italian seasoning, salt, and pepper onto vegetables; toss gently.
• Bake for 40 minutes, flipping halfway through.

ROASTED VEGETABLES ROMA

Steps:

• Add the first 4 ingredients to a 15x10 inch jellyroll pan; stir to combine.
• In a small bowl, add the olive oil, garlic, basil, oregano, salt, and pepper; stir to combine.
• Pour mixture over the vegetables; toss to coat.
• Cook at 425 degrees for 15 minutes.
• Add in tomatoes and stir.
• Cook 5-10 minutes longer or until vegetables are tender.
• Season to taste with additional salt and pepper if desired.