| Italian New Years - Roasted Vegetables
MARINADE
1/2 cup of Olive oil
6 Cloves garlic; finely
1 tablespoon of fresh rosemary; chopped
1 tablespoon of fresh thyme; chopped
1/2 teaspoon of ground black pepper
1/2 teaspoon of salt
VEGETABLES
3 large carrots, sliced crosswise
2 medium onions, halved lengthwise,
1 pint of Brussell sprouts, halved
2 small sweet yellow peppers, halved
2 medium yellow squash, halved
2 medium Zucchini, halved lengthwise
Several hours or the day before serving heat oven to 375ºF. Prepare the marinade: In small bowl combine the oil, garlic, rosemary, thyme, pepper and salt. In medium-size bowl combine carrots and 1 1/2 tablespoons marinade; spread out on rimmed baking sheet. Repeat with onions and brussels sprouts on another rimmed baking sheet. Roast 25-35 minutes or until vegetables are fork tender. Meanwhile, in same bowl, repeat with yellow and red peppers, then with squash and zucchini; placing both peppers on one rimmed baking sheet and both squash on another. Divide any remaining Marinade over vegetables. Roast vegetables 10-15 minutes to until crisp tender. Combine all vegetables in large roasting pan; cool to room temperature; cover and refrigerate until 20-25 minutes before serving. To server, heat oven to 350ºF. Uncover vegetables and roast until heated through, about 20 minutes. Transfer vegetables to serving bowl and serve. Yields: 12 Servings
Country Living January 1998, page 107. Recipe by: Alan Tardi and Karen Bussen, Follonico, NYC. Posted to MC-Recipe Digest V1 #970 by Peg Baldassari on Dec 22, 1997 New Year's/Resolutions What's your resolution? |
