This is a Racheal Ray recipe. She uses broccoli as her vegetable, and while that is delicious, I've also tried this with squash, mushrooms, cauliflower and bell peppers. Every type of veggie I've done this with has been good!!
Serves 4
INGREDIENTS:
1/4 cup extra virgin olive oil
5-6 cloves garlic, finely chopped
1 tablespoon chili powder
1 tablespoon grill seasoning blend (such as Montreal Steak Seasoning by McCormick brand Grill Mates)
1 large head broccoli, cut into thin, long spears
DIRECTIONS:
1. Pre-heat oven to 425°F.
2. Place olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet
3. Roast the broccoli until ends are crisp and brown and stalks are tender, 17-20 minutes.
No comments:
Post a Comment