Ingredients
- 3 small zucchini, halved lengthwise
- 12 ounces white button mushrooms, wiped clean and trimmed
- 2 bunches scallions, roots and dry tops trimmed
- 4 carrots, cut on the diagonal into 3/4-inch thick
- 1 to 2 tablespoons olive oil
- 2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
Directions
Preheat oven to 475 degrees. Arrange vegetables on one large or two smaller baking sheets. Drizzle about 1 teaspoon of oil over each vegetable and toss to coat. Sprinkle on salt and pepper and toss again. Place baking sheet(s) in oven and roast 25 to 35 minutes until vegetables are tender and lightly browned.
When cooking the chicken and vegetables together add the vegetables to the oven when chicken is halfway done, about 30 minutes.
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By mjkeys_5594259
Cold Spring, KY
on December 21, 2007
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I replaced the shallots with a head of garlic and thought it was great.
By rmerlino4_2688153
Grand Junction, CO
on December 27, 2005
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We made this dish with a little addition of new red potatoes to the other veggies listed in the recipe. We followed the directions and roasted it for 35 mins. and it was fabulous! We paired it with our prime rib for Christmas dinner for our family and guests, but I will definitely make it a regular addition to our meals year round, full of flavor and sooooo easy!
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