1 red onion, cut in large chunks
1 red bell pepper, cut in large chunks
1 green bell pepper, cut in large chunks
5 cloves garlic
2 yellow squash, sliced
2 zucchini, sliced
2 tomatoes, cut in large chunks
1 tablespoon basil, sliced
1 teaspoon lemon pepper
2 teaspoons olive oil
Preheat oven to 425°F.
Add all vegetables to roasting pan.
Top with basil and lemon pepper.
Drizzle with olive oil and bake for 45 minutes.
Green Beans with Roasted Onions
2 pounds green beans, trimmed
1 red onion, peeled and halved
1½ tablespoons extra virgin olive oil, divided
½ teaspoon black pepper
½ teaspoon thyme
1 teaspoon dill
3 tablespoons white wine vinegar
1 tablespoon spicy mustard
Preheat oven to 400°F.
Steam green beans until tender but still a bit crunchy.
Drain and rinse green beans. Set aside and chill to room temperature.
Drizzle each side of onion with 1/4 teaspoon of olive oil. Sprinkle evenly with black pepper and thyme. Wrap in aluminum foil and bake for one hour.
Cool onion to room temperature, then chop and place in medium-sized bowl.
Add dill, vinegar, and mustard and mix well.
Add green beans to onion mixture and blend well.