For Scott’s birthday a few weeks he had a very simple request for dinner. I was almost shocked by it! He wanted a meal at home, out by the pool, with roasted veggies, cheese & crackers, bread & good olive oil.
My country boy didn’t want any meat! A lighter dinner was all he needed. I certainly couldn’t say now to the birthday boy. So roasted veggies it was. These were perfect, with a hint of extra flavor from the olive oil. You can eat these hot or save a bit for leftovers for a salad or even scrambled eggs. So many options!
Roasted Veggies
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Keywords: side vegetarian
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Ingredients (Serves 4)
- 1 pint grape or cherry tomatoes, halved
- 2 small crowns of broccoli cut into smaller pieces
- 5-6 baby sweet peppers, sliced
- 2 cloves garlic
- 1 tbsp thyme
- 2 tbsp olive oil (I used a flavored oil- Sundried Tomato)
- 1/4 cup shaved Romano cheese
Instructions
Preheat oven to 450
On a large cookie sheet lined with foil toss broccoli with 1 tbsp of the oil and thyme. Cook for 10-15 minutes.
Add tomatoes, pepper, garlic and additional oil .Roast for an additional 10 minutes.
Remove from the oven, top with salt and pepper and grated cheese. Serve.
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