Oven-Roasted Vegetables

Use as a filling for crusty Italian bread spread with garlic and herbed cheese.

SERVINGS
4

INGREDIENTS
1 small zucchini cut into 1/4" discs
1 small yellow squash, cut into 1/4" discs
2 medium carrots, peeled and cut into 1/4" discs
2 red peppers, halved, seeded and cut into 1-inch strips
1 small red onion cut into 1/4-inch thick slices
3 to 4 tablespoons cup olive oil
1 teaspoon fine sea salt
Fresh ground black pepper
3 cloves garlic, minced
3/4 teaspoon mixed herbs

PREPARATION
1. Preheat the oven to 450 degrees F. Slice the zucchini, yellow squash and carrots.

2. Dry the sliced zucchini, squash, and carrots with paper towels and place them on a baking sheet with the pepper and onion slices. Coat the vegetables with the olive oil and sprinkle them with the, salt, pepper, garlic and herbs.

3. Place the tray of vegetables in the oven and bake for about 10 minutes. Remove the tray from the oven and toss each vegetable to expose the uncooked sections. Return to the oven and bake for another 10 minutes. Toss again and continue cooking a total of 30 to 40 minutes. The vegetables should be cooked through and slightly charred in places.

Source: Priscilla, Chester, Connecticut

COMMENTS ()