I was feeling pretty enthusiastic on my days off, so I decided to roast our vegetables before they pass their prime. Anyway, this recipe is simpler to make, mostly same ingredients as my 1st post minus the asparagus and adding almost a bag of broccoli in our fridge.
1 Tbsp. soy sauce
2 Tbsp. olive oil
1 tsp. Italian seasoning
3 sprigs of scallions (sliced thinly)
orange and red bell peppers (cubed)
1 pound green beans
a bag of broccoli
3 cloves garlic (smashed/sliced thinly)
2 small shallots (sliced thinly)
salt and pepper
a tray of cherry tomatoes (halved)
1.Boil water with salt then put green beans for 2 minutes, add broccoli for another 2-3 minutes, turn off the stove, immediately drain the water and plunge the greens into iced cold water, once lukewarm, drain in a colander then dry with dish towel, set aside.
2. Pour olive oil and soy sauce in a huge mixing bowl, add sliced shallots and garlic and scallions and mix well.
3. Add in all vegetables and toss gently until all the ingredients have been mixed well then sprinkle salt and pepper, tossing gently once more. Spray Pam on a rimmed baking sheet and pour all the vegetables into the sheet, scatter well.
4. With a pre-heated oven at 375ºF, roast the vegetables for 8 minutes or until the cherry halves have wilted. Turn off the oven and remove the baking sheet and serve these awesome roast vegetables while still hot.
There you have it, the quickest way to roast vegetables!