Roasted Vegetables

Roasted Vegetables


    • 1 Pack Future Fresh Salad Tomato
    • 1 Pack Future Fresh Sweet Bell pepper
    • 1 tablespoon olive oil
    • 1 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper


  1. Pre-heat oven to 425°F. 

  2. Chop up the vegetables into uniform pieces so they cook evenly. Smaller pieces will cook more quickly; larger pieces will take a bit longer to cook. After washing, pat them dry; the drier, the better it will roast.

  3. Toss the vegetables with olive oil and season with salt, and pepper. Add more oil to evenly coat.

  4. Spread onto a baking sheet. Make sure they are in a single layer with a little space in between. Iftoo crowded, the vegetables will steam instead of roast.

  5. Cook in 10 to 20 minutes. Roast the vegetables until tender. Check and stir the vegetables every 10 to 15 minutes. Continue roasting until showing crispy, charred bits at the tips and edges.

  6. Serve. Transfer the vegetables to a serving dish and taste; sprinkle with more salt or pepper if needed.