13 oven roasted zucchini and onions Recipes

zucchini, yellow squash, red onion, carrots, extra virgin olive oil, garlic cloves, pressed, rosemary, oregano, sea salt, pepper, nutmeg

sweet potatoes, cubed, new potatoes, cubed, red onion, quartered and pieces separated, zucchini, sliced 1-inch thick, summer squash, sliced 1-inch thick, baby carrots, button mushrooms , ends of stems cut off, fresh thyme, chopped (1 tsp. dried ), fresh rosemary, chopped (2 tsp. dried ), dried basil (optional), garlic, minced, olive oil, balsamic vinegar, salt (a shake or two), black pepper (a shake or two)

lipton recipe secrets savory herb with garlic soup mix (1 envelope), zucchini, yellow squash, red bell peppers or 1 green bell peppers or 1 yellow bell pepper, carrot, celery, onion, mushrooms, olive oil

japanese eggplants, cubed, zucchini, cubed, yellow squash, cubed, red onion, chopped in large chunks, red bell pepper, cut in chunks, green bell pepper, cut in chunks, grape tomatoes, olive oil, garlic cloves, minced, fresh rosemary, minced, fresh parsley, minced, fresh thyme leave, kosher salt, black pepper

zucchini, sliced, fresh mushrooms, quartered, grape tomatoes, halved, onion, chopped, red or yellow bell pepper, chopped, olive oil, salt, pepper, johnsonville three cheese italian style chicken sausage, sliced, uncooked linguine, grated parmesan cheese

yellow squash , cut in half lengthwise, zucchini , cut in half lengthwise, diagonally sliced carrot, red onions, cut in quarters, red pepper, quartered, fennel bulb, trimmed, quartered, whole garlic cloves, halved, extra virgin olive oil, divided, chopped fresh thyme, salt, ground black pepper, angel hair pasta, freshly grated parmesan cheese

garlic cloves, minced, roughly chopped fresh rosemary leaves, olive oil, kosher salt, pepper, boneless beef chuck roast (about 2 lbs.), tomatoes, stems removed, ears corn, cleaned and cut into thirds, onion, cut into 6 wedges, green beans, ends trimmed, cut in half, baby zucchini (1/2 lb. total), ends trimmed , or regular zucchini cut into chunks, skinned potatoes about 1 in. wide, butter, chicken broth, divided

zucchini , sliced thickly on the diagonal, eggplant, cut into 1in chunks, red peppers , deseeded and cut into 1in chunks, red onions, peeled and cut into wedges, field mushrooms, tomatoes , on the vine if possible, olive oil, garlic cloves, crushed, herbes de provence or 2 tsp dried herbs

zucchini, yellow squash, red bell pepper, yellow bell pepper, fresh asparagus, red onion, olive oil, salt, pepper

sweet onion, red pepper, zucchini (or 2 smaller), yellow (or summer ) squash (or 2 smaller), extra virgin olive oil, salt , pepper and garlic powder (to taste), note** i use garlic powder for the distinct enhanced flavor it gives. fresh garlic gives the dish an overwhelming garlic flavor.

extra virgin olive oil, seeded and diced tomato, rinsed and finely diced black olives , such as nicoise or kalamata, minced lemon zest, sea salt and freshly ground pepper, to taste, chopped poached garlic, basil leaves, extra virgin olive oil, toasted pine nuts or blanched almonds, rich vegetable or chicken stock, roma tomatoes, halved, seeded and oven dried (procedure follows), eggplants each about 4-inches in diameter, olive oil, sea salt and freshly ground pepper, zucchini halved and cut length wise into 16 slices, peeled red onions cut into 8 rounds, red bell peppers, stemmed and seeded and cut into quarters, portobello mushrooms , black gills removed and cut into 16 thick slices, fresh or smoked mozzarella , cut into 16 slices, branches of rosemary made into spears, drops of reduced balsamic vinegar, black olive dressing, fresh basil puree, herb sprigs