Recipe: Roasted veggies

Diane Balagna


  • 5 small red potatoes, quartered
  • Chop the following into one-inch pieces:
  • 1 onion (white, yellow or red)
  • 1 red bell pepper
  • 1 green pepper
  • 1 yellow pepper


  • 3 tbs. olive oil
  • ¼ tsp salt
  • 1 tsp. Herbes de Provence
  • Or ¼ tsp each of the following:
  • Oregano
  • Marjoram
  • Basil
  • Thyme
  • Rosemary

A quick note about herbs and spices: If you don’t have what’s called for in a recipe, don’t worry. Use the equivalent measurement of what you do have. See what herb and spice combinations work well together by sniffing gently before you add. If it smells good it’ll taste good.

Preheat the oven to 400 degrees. Cover a baking sheet with aluminum foil for easy cleanup. Spray the baking sheet with non-stick cooking spray.

In a large bowl, place the olive oil, salt and spices in the bottom and whisk together (you can also use a fork).

Put the chopped vegetables in the bowl and use a large spoon to coat the vegetables with the olive oil mixture. Place the vegetables on the baking sheet in one single layer.

Bake the vegetables for 20-25 minutes or until there’s just a hint of brown on the edges and the peppers are slightly wrinkled. Let cool and serve as a side dish for grilled chicken, roasted salmon or any kind of barbecue.

For vegetarians, roasted vegetables would be a great side for quiche. Or even better: You could just fill the bottom of a pie plate with the veggies, top it with six eggs and a sprinkling of your favorite shredded cheese. Mozzarella, provolone and Swiss cheese all go well with Herbes de Provence. Bake again for another 20 minutes and you’ll have a frittata. The options are endless.

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