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Roasted Vegetables

Roasted Vegetables


8 oz/225 g fresh whole mushrooms

2 medium zucchini, cut into 1-inch/2.5 cm slices

1 red bell pepper, cut into 1-inch/2.5 cm slices

2 onions, cut into 1-inch/2.5 cm slices

10 cherry tomatoes

1 1/2 tbsp/22.5 mL Watkins Garlic & Parsley Grapeseed Oil

1 tbsp/15 mL Italian seasoning

1 tsp/5 mL Watkins Coarse Sea Salt, to taste

1 tsp/5 mL  Watkins Pure Ground Black Pepper to taste

Grated Parmesan cheese to taste

Watkins Cooking Spray


Toss first 7 ingredients together in a large bowl. Place vegetables on a cookie sheet, sprayed with cooking spray, and sprinkle with sea salt and pepper. Bake the vegetables at 350°F/180°C for 30-45 minutes or until done. When done, sprinkle with Parmesan cheese (optional). This recipe can also be used during grilling season - thread vegetables on metal skewers. Grill until crisp and tender.

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