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Roasted Mixed Vegetables Recipe


Roasted seasonal veggies are all the rage, and could not be easier to prepare. Simply spread the vegetables in the pan in a single, even layer to give them a caramelized exterior and distinct flavor, while keeping the insides moist and tender.
Makes: 6-8 Servings
Skill Level: Beginner

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Step 1

Preheat oven to 375°F.

Step 2

In large bowl , toss all ingredients together until evenly coated. Spread mixture onto giant cookie sheet in an even layer.

Step 3

Bake 15 minutes; remove from oven and stir. Bake an additional 7-8 minutes or until vegetables are tender.

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Ingredients

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Fresh mushrooms

1 package Fresh mushrooms (8 oz. white button, halved)

zucchini

1 medium zucchini (sliced into 1/2-inch-thick half moons)

red bell peppers

1 small red bell peppers (seeded and chopped into 3/4-inch pieces)

Yellow bell peppers

1 small Yellow bell peppers (seeded and chopped into 3/4-inch pieces)

medium red onion

1 medium medium red onion (chopped into 3/4-inch pieces)

vegetable oil

2 tablespoons vegetable oil

salt

1 teaspoon salt

garlic powder

1/2 teaspoon garlic powder

paprika

1/2 teaspoon paprika (smoked)

broccoli

1 small crown broccoli (cut into florets)

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