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Roasted Vegetables


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Roasted Vegetables





1 green bell pepper, seeded and chopped
1 small yellow bell pepper, seeded and chopped
1 cup sliced mushrooms
1 cup whole grape tomatoes
3 tablespoons olive oil
1 teaspoon kosher salt 


• Preheat oven to 450°.
• Line a rimmed baking sheet with aluminum foil. Set aside.
• In a large bowl, combine peppers, mushrooms, and tomatoes. Add olive oil, tossing to coat. Season with salt, tossing to combine. Place vegetables in a single layer on prepared baking pan.
• Bake for 35 minutes. Remove from oven. Cool completely, approximately 1 hour before using in Garden-Vegetable Quiche.

Note: Vegetables can be prepared in advance, covered, and refrigerated for up to 3 days.

Pictured with Garden-Vegetable Quiche and Quiche Crust  


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