Oven baked vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | smalls | Zucchini, halved lengthwise |
| 12 | ounces | White button mushrooms, |
| Wiped clean and trimmed | ||
| 2 | bunches | Scallions, roots and dry |
| Tops trimmed | ||
| 4 | Carrots, cut on the diagonal | |
| Into 3/4-inch thick | ||
| 1 | To 2 tablespoons olive oil | |
| 2 | teaspoons | Salt |
| ¾ | teaspoon | Freshly ground black pepper |
Directions
Preheat oven to 475 degrees. Arrange vegetables on one large or two smaller baking sheets. Drizzle about 1 teaspoon of oil over each vegetable and toss to coat. Sprinkle on salt and pepper and toss again. Place baking sheet(s) in oven and roast 25 to 35 minutes until vegetables are tender and lightly browned.
When cooking the chicken and vegetables together add the vegetables to the oven when chicken is halfway done, about 30 minutes.
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