DTDinner Table

Italian Roasted Vegetable Tray (Co-op Batch)

co-op reference (refrences/Lasagna.pdf) · Prep 60 minutes · Cook 20-30 minutes

Per serving: 70 cal · 2 g protein · 8 g carbs · 4 g fat

servings
  • 8 lb broccoli florets (≈3.6 kg) - medium florets
  • 8 lb zucchini (≈3.6 kg) - cut into relatively large pieces
  • 6 lb carrots (≈2.7 kg) - cut smaller than the other vegetables
  • 6 lb red bell peppers (≈2.7 kg) - large strips or chunks
  • 5 lb yellow onions (≈2.3 kg) - thick wedges
  • 3 cups olive oil (≈720 mL)
  • 3 tbsp salt (≈54 g)
  • 1½ tbsp black pepper (≈11 g)
  • 3 tbsp garlic powder (≈27 g)
  • 3 tbsp Italian seasoning (≈18 g)
  • Chili flakes - to taste

Instructions

  1. Cut the vegetables to similar cooking size rather than identical physical size: carrots smaller, broccoli into medium florets, bell peppers into large strips or chunks, onions into thick wedges, and zucchini into relatively large pieces. Large zucchini pieces keep them from going mushy.
  2. Toss the vegetables with generous olive oil, salt, pepper, garlic powder, and Italian seasoning.
  3. Spread in a single layer on sheet trays. Do not overcrowd the trays.
  4. Group vegetables with similar cooking times on the same trays - carrots, onions, and broccoli together; zucchini and bell peppers together.
  5. Roast at 400°F for 20-30 minutes, stirring and rotating the trays halfway through.