Roasted Vegetable Tray for Thanksgiving

It is already November and time to think about Thanksgiving.
My friend visited last weekend from Japan to run the New York City Marathon. She completed 3 hours 20 minutes!
So I prepared this Roasted Vegetable Tray as one of the appetizer.


Here is the recipe if you like.

Roasted Vegetable Tray for Thanksgiving
  • ½ Bell pepper (orange, yellow, red), seeded and sliced
  • Small potatoes (red, yellow), cubed
  • 1 carrot cubed or sliced
  • Broccoli,cubed
  • Califlower,cubed
  • Turnip, cubed
  • Olive oil
  • Salt
  • Pepper
  • Dry or fresh basil (Please finly chop if you use fresh basil)
  • Dry oregano
  • Mini pumpkin seeded as picture shown
  • Hummus
  • Cooked black bean for eyes
  • carrot for mouse
  • red bell pepper for mouse
  1. Preheat oven to 380 degrees F
  2. For pumplin, remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each with ½ teaspoon salt. and steam about 1-2 minutes (this step is option)
  3. Steam potatoes and turnip for about 2 mins,
  4. In a large bowl, stir together all seasoning. Toss with all vegetables until they are coated. Place them into large zipper bag and keep fridge over night.
  5. Spread evenly on a large roasting pan.
  6. Roast for 15-20 minutes or until vegetables are cooked through and browned.
  7. Place hummus into mini pumpkin and decorate eye, mouse.