You can substitute canola, peanut, corn, safflower, or soybean oil for the extra-virgin olive oil.
You can use the classic mixed blend of frozen vegetables or your favorite frozen combination of vegetables (such as stir fry blend or California blend).
You can stir the vegetables once or twice to ensure that they sauté evenly.
Store the leftover mixed vegetables in an airtight container in the refrigerator for three to four days.
Keep in mind that you can remove or swap out any of the vegetables in this recipe. The important thing is that you keep the amount of vegetables the same. For example, if you don’t want to use the bell peppers and eggplant, use extra potatoes, zucchini, or tomatoes.
Consider using dried sage, thyme, or rosemary.
You can substitute canola, peanut, corn, safflower, or soybean oil for the extra-virgin olive oil.
While you can store the roasted mixed vegetables in an airtight container in the refrigerator for three to five days, they will become soft over time.
You can substitute canola, peanut, corn, safflower, or soybean oil for the extra-virgin olive oil. Keep in mind that you can remove or swap out any of the vegetables in this recipe. The important thing is that you keep the amount of vegetables the same. For example, you could leave out the asparagus, but use more zucchini or add large mushrooms instead.
Wear oven mitts or use tongs to remove the skewers from the grill since the metal will heat up. Store the leftover grilled vegetables in an airtight container in the refrigerator. The vegetables will soften the longer they’re stored, so use them within a few days.
If you like, you can cut the zucchini slices in half to make half-moon shapes. You can remove or swap out any of the vegetables in this recipe. The important thing is that you keep the amount of vegetables the same. For example, if you could leave out the broccoli and use brussels sprouts instead.
Store the leftover mixed vegetables in an airtight container in the refrigerator for three to four days.
