Roasted Vegetable Recipe

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Scroll down for an easy Roasted Vegetable Recipe that almost anyone can make.

Roasted Vegetable Recipe

Here's a quick, easy, versatile, entirely delicious roasted vegetable recipe, featuring all of your favorite vegetables.

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Shown below is a quick simple recipe you can make with your favorite herbs, oils and grillable vegetables.

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Grilled Vegetable Platter


2 medium yellow squash

2 large zucchinis

2 japanese eggplants

1 large red bell pepper

8 stalks fresh asparagus

2/3 cup extra virgin olive oil

3 cloves crushed garlic

salt and pepper to taste


Preheat the grill to a medium heat.

Cut the squash, zucchini and eggplant horizontally into 1/4 inch to 1/2 inch thick slices, so they are long enough NOT fall between the bars on the grill.

Slice the red bell pepper into 8 long, wide pieces.

Cut the tough ends off the asparagus stalks.

Heat the olive oil in a small skillet pan, and add the garlic.

Cook the garlic in oil over a medium heat until the garlic starts to sizzle and become fragrant.

Brush the vegetable slices with the garlic oil, and season with salt and pepper.  If desired, add more seasonings like onion powder, seasoning salt, or dried parsley.  

Grill the veggies for 5 to 10 minutes on each side, until they reach the desired tenderness. Brush with more garlic oil, and turn occasionally to prevent sticking or burning.

Vegetable recipes are lots of fun to improvise, with countless variations to choose from.  Feel free to jazz it up with your own favorite vegetables, herbs, and spices.  

For example, you could add carrots, turnips, gold beets, sliced yams, white potatoes, cauliflower, or even seafood to this dish. 

You might even try a dash of chili powder or curry powder to add a flavorful kick.  

This recipe MAKES 4 to 6 SERVINGS.

Suggestion:  Grilled veggies are delicious when served with steamed white rice, brown rice, or fried rice.  Also good is buttered toast.  

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