Basil-roasted Vegetables

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Basil-roasted Vegetables

 

1 Tbs Basil (dried flakes, or 1/4 c. fresh minced)

2 Tbs. Lemons (juice)

1 Tbs. Olive Oil

1/4 tsp. Salt

2 Garlic cloves (crushed)

2 Medium Zucchini (sliced in rounds)

1/2 medium Bell Peppers (green cut into 1-inch pieces)

1/2 medium Bell Peppers (red, cut into 1-inch pieces)

1 1/2 c. Carrots (sliced in thin rounds)

1 1/2 c. Mushrooms (fresh, cut into fourths)

 

 

Preheat oven to 425 degrees F. Combine the basil, lemon juice, oil, salt,

and garlic into a small container and mix together well. Chop all the

vegetables and toss together in a large bowl. Then pour the basil mixture

over the top of the vegetables and mix until all the vegetables are evenly

coated. Spread the vegetables into a single layer on a shallow roasting pan.

Bake at 425 degrees F for about 30 minutes, or until tender and browned,

stirring occasionally. Serve vegetables spooned on top of couscous or rice,

or just serve it as a vegetable dish.

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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