Roasted Vegetables |

Roasted Vegetables

Yield: 4-6

Roasted Vegetables


  • 1/2 Cup Asparagus, cut into 2-3 inch pieces
  • 1/2 Cup Zucchini and/or Yellow Squash, sliced and halved
  • 1/2 Cup Bell Peppers, sliced
  • 1/2 Cup Eggplant, sliced and halved
  • 1/2 Tbsp. Olive Oil
  • Salt and Pepper to Taste


  1. Preheat the oven to 450 degrees F.
  2. Be sure all vegetables are cut into roughly 1-2 inch pieces.
  3. Place the vegetables in a shallow baking dish and drizzle with olive oil. Mix with a fork until they are evenly coated.
  4. Season lightly with salt and pepper.
  5. Bake in the oven for 10-15 minutes or until vegetables are crisp tender and lightly browned.


Recipe provided by Reach Up Head Start Early Head Start. Get more recipes here.