Colorful Assorted Roasted Vegetables

Overview

A super simple grilled vegetable salad, you can make a colorful and delicious dish with just the ingredients you have on hand. There are no fixed combinations. The colors are brighter, which makes it feel like spring. It is also good for entertaining guests at home.

Tags

• hot dishes
• home cooking
• oven dishes
• asparagus
• colorful pepper
• corn shoots
• mixed pepper
• mushroom
• olive oil
• onions
• pizza grass
• rosemary
• cherry tomatoes
• salt

Ingredients

Steps

1. 1 Ingredients: corn, bamboo shoots, onions, bell peppers, asparagus, cherry tomatoes, mushrooms

   

2. 2 Boil water in a pot.

   

3. 3 Add corn shoots and blanch for one minute.

   

4. 4 Take out the corn shoots and let them cool to drain.

   

5. 5 Keep the tender parts of the asparagus and cut into small sections with a diagonal knife.

   

6. 6 Blanch for two minutes.

   

7. 7 Break the bell pepper into large pieces at will with your hands.

   

8. 8 Remove stems from cherry tomatoes and clean them.

   

9. 9 Soak mushrooms in salt water for 20 minutes, remove stems and drain.

   

10. 10 Chop the onions into large chunks.

    

11. 11 Dry all kinds of vegetables except mushrooms and put them in containers.

    

12. 12 Add some olive oil.

    

13. 13 Add appropriate amount of mixed pepper.

    

14. 14 Add some rosemary and pizza grass.

    

15. 15 Add appropriate amount of salt.

    

16. 16 Add some rosemary and pizza grass.

    

17. 17 Mix well and marinate for 5 minutes.

    

18. 18 Preheat the oven to 220 degrees and line a baking sheet with tin foil.

    

19. 19 Pour the pickled vegetables into the baking pan and spread them as flat as possible without overlapping. (Place the mushrooms on the inside with the mouth facing up. There will be a surprise!)

    

20. 20 Bake in the oven for 20 minutes.

    

21. 21 Look, the roasted mushrooms are full of mushroom soup~~~~