VEGGIE – Roasted Vegetables

As a vegetarian, I’m always trying to find new ways to add flavor to meals. Sharing one of my favorite recipes! Note: I like to cook large amounts of food so I don’t have to cook as much later! Let’s start! 97 small red potatoes (also called happy red or you can use roasted potatoes)
EVOO (extra virgin olive oil)
2 tablespoons rosemary (3 tablespoons if using fresh)
2 1/2 tablespoons basil (if using fresh, then more (about 1 tablespoon) /3 cups)
Potatoes (part of Pepper Blender – Grinders) chop potatoes into wedges, usually about 1 to 1/2 inches from the base of the asparagus. Not in the middle, but outside. We want to leave the spears in good condition.
Next you want to mix the vegetables in the same bowl. If you don’t have a very large bowl, do what I did and use 2 separate bowls.
After the vegetables are in the bowl, sprinkle EVOO on them. This will probably be about 1/4 cup.
Add all seasons to the top. Then season with McCormick salt and pepper. Everyone has their salt and pepper. Some may even want to add more rosemary and less basil, but each has their own taste. Mix all the vegetables with a wooden spatula. Continue mixing until you are sure the ingredients are well and evenly distributed.
When ready, place the vegetables in a deep bowl. I had to use two! hahaha..don’t judge. Cover the dishes with foil and bake for 30 minutes. Then remove the foil and let it bake for another 10 to 15 minutes. If you want your vegetables to be al dente, reduce the cooking time.
Here! You are ready! Let’s have fun now! This is a great meal or side dish that’s a crowd-pleaser any time of year.