Best 3 Roasted Vegetables With Basil Crowd Size Recipes

**Roasted Vegetables with Basil (Crowd-Size): A Medley of Garden Goodness**

Savor the vibrant flavors of roasted vegetables elevated with the aromatic touch of basil in this crowd-pleasing recipe. Featuring an array of colorful veggies, from crisp bell peppers and tender zucchini to hearty carrots and succulent tomatoes, this dish is a symphony of textures and tastes. With the addition of fresh basil, garlic, and a drizzle of olive oil, the vegetables are transformed into a delightful medley. Whether you're hosting a summer barbecue, a cozy dinner party, or preparing a healthy side dish for meal prep, this roasted vegetable extravaganza will surely impress.

**Additional Recipe Ideas:**

* **Roasted Vegetable Skewers:** Thread your favorite roasted vegetables onto skewers for a fun and portable appetizer or main course.

* **Roasted Vegetable Salad:** Combine roasted vegetables with your favorite salad greens, crumbled cheese, and a tangy dressing for a refreshing and nutritious meal.

* **Roasted Vegetable Soup:** Puree roasted vegetables with broth, herbs, and spices for a comforting and flavorful soup that's perfect for chilly days.

* **Roasted Vegetable Pasta:** Toss roasted vegetables with cooked pasta, a creamy sauce, and Parmesan cheese for a hearty and satisfying dish.

* **Roasted Vegetable Pizza:** Top your favorite pizza dough with roasted vegetables, cheese, and your favorite toppings for a delicious and colorful pizza.

Here are our top 3 tried and tested recipes!

GLUTEN-FREE ROASTED VEGETABLES WITH BASIL

Gluten-Free Roasted Vegetables with Basil image

Roasting brings out the best of veggies in a side dish sized for a crowd.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h20m

Yield 12

Number Of Ingredients 7

Ingredients

3 cups ready-to-eat baby-cut carrots, cut in half lengthwise
2 medium red bell peppers, coarsely chopped (2 cups)
1 cup frozen whole kernel corn
1/2 cup zesty Italian dressing
4 1/2 cups frozen whole green beans
2 medium green onions, sliced (2 tablespoons)
1/4 cup shredded fresh basil leaves

Steps:

Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix carrots, bell peppers, corn and dressing. Spread in pan. Roast uncovered 30 minutes.
Add frozen green beans to vegetable mixture in pan; stir to mix.
Roast uncovered 25 to 30 minutes longer or until vegetables are crisp-tender. Sprinkle with onions and basil; stir gently to mix.

Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 5 g, TransFat 0 g

ROASTED VEGETABLES FOR A CROWD

Roasted Vegetables for a Crowd image

Next time you want to cook a hearty meal for a big crowd, try this massive roasted veggie combo recipe including Brussels sprouts, bell peppers, sweet potatoes, and onions.

Provided by SZYQ1

Categories Side Dish Vegetables Sweet Potatoes

Time 1h35m

Yield 18

Number Of Ingredients 11

Ingredients

1 pound broccoli, cut into bite-sized florets
1 large head cauliflower, cut into bite-sized florets
8 tablespoons extra-virgin olive oil , divided
2 teaspoons dried rosemary, divided
2 teaspoons dried thyme, divided
kosher salt and ground black pepper to taste
1 ½ pounds Brussels sprouts - trimmed, yellow outer leaves removed, and halved
2 large sweet potatoes, peeled and cubed
2 yellow bell peppers, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
2 large red onions, quartered

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with heavy-duty aluminum foil.
Combine broccoli and cauliflower florets with 2 tablespoons olive oil in a large mixing bowl. Add 1 teaspoon rosemary and 1 teaspoon thyme. Season with salt and pepper. Spread mixture onto 1 of the prepared baking sheets.
Add Brussels sprouts to the same large mixing bowl. Add 3 tablespoons olive oil and season with salt and pepper. Spread mixture onto remaining prepared baking sheet.
Roast in the preheated oven, gently stirring every 5 minutes, until broccoli and cauliflower are lightly browned and Brussels sprouts are dark brown, 20 to 30 minutes.
Meanwhile, place sweet potatoes into the mixing bowl. Add 3 tablespoons olive oil, remaining rosemary, and remaining thyme. Season with salt and pepper and stir to combine. Remove roasted vegetables from the oven and transfer to a large disposable foil pan. Place sweet potatoes onto 1 of the foil-lined baking sheets used prior.
Roast potatoes in the hot oven until tender, stirring every 5 minutes, for 30 to 35 minutes. Remove roasted sweet potatoes and transfer to the disposable foil pan.
Add yellow bell peppers and red bell peppers to the same large mixing bowl. Separate red onion quarters into pieces and add to the bowl. Stir well to coat vegetables in oil remaining in the bowl. Transfer mixture to the other foil-lined baking sheet.
Roast peppers in the hot oven, stirring every 5 minutes, for 15 to 20 minutes. Transfer to the disposable foil pan with the other cooked vegetables. Stir to mix. Serve immediately or cover with foil to be reheated later.

Nutrition Facts : Calories 145.5 calories, Carbohydrate 20.2 g, Fat 6.4 g, Fiber 5.4 g, Protein 4 g, SaturatedFat 0.9 g, Sodium 69.5 mg, Sugar 5.7 g

ITALIAN OVEN ROASTED VEGETABLES

Italian Oven Roasted Vegetables image

Easy Italian oven roasted vegetables. The perfect combination of veggies, simply seasoned and tossed in extra virgin olive oil. An easy, gluten free side dish in minutes.

Provided by Suzy Karadsheh

Categories Side Dish

Number Of Ingredients 11

Ingredients

8 oz baby bella mushrooms (cleaned, ends trimmed)
12 oz baby potatoes, (scrubbed (Or cut potatoes in halves or cubes depending on size. You want them to be small))
12 oz Campari tomatoes, (grape or cherry tomatoes will work also)
2 zucchini (or summer squash, cut into 1-inch pieces)
10-12 large garlic cloves (peeled)
Extra virgin olive oil
1/2 tbsp dried oregano
1 tsp dried thyme
Salt and pepper
Freshly grated Parmesan cheese for serving (optional)
Crushed red pepper flakes (optional)

Steps:

Preheat the oven to 425 degrees F.
Place the mushrooms, veggies, and garlic in a large mixing bowl. Drizzle generously with olive oil (about 1/4 cup olive oil or so). Add the dried oregano, thyme, salt and pepper. Toss to combine.
Take the potatoes only and spread them on a lightly-oiled baking pan. Roast in the heated oven for 10 minutes. Remove from the heat, and then add the mushrooms and remaining vegetables. Return to the oven to roast for another 20 minutes or until the veggies are fork-tender (some charring is good!)
Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes (optional).

Nutrition Facts : Calories 88 kcal, Sodium 14.8 mg, SaturatedFat 0.4 g, Carbohydrate 14.3 g, Fiber 3.1 g, Protein 3.8 g, ServingSize 1 serving

Tips:

Choose firm vegetables: Vegetables that are too soft or delicate may not hold up well to roasting and may become mushy.
Cut vegetables into uniform sizes: This will help them cook evenly.
Toss vegetables in oil and seasonings before roasting: This will help them brown and caramelize.
Roast vegetables at a high temperature: This will help them cook quickly and evenly.
Don't overcrowd the pan: This will prevent the vegetables from cooking evenly.
Roast vegetables until they are tender and slightly browned: Overcooked vegetables will be mushy and bland.
Season vegetables to taste: Add salt, pepper, and other seasonings to taste after roasting.

Conclusion:

Roasted vegetables are a delicious and healthy side dish or main course. They are easy to make and can be customized to your liking. With a little planning and preparation, you can create a crowd-pleasing dish that everyone will enjoy.