Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Olive oil

  2. 6 Garlic - finely chopped

  3. 1 tablespoon 15ml Fresh rosemary - chopped

  4. 1 tablespoon 15ml Fresh thyme - chopped

  5. 1/2 teaspoon 2 1/2ml Ground black pepper

  6. 1/2 teaspoon 2 1/2ml Salt Vegetables

  7. 3 Carrots - sliced crosswise (large) diagonally

  8. 2 Onions - halved lengthwise (medium) each half quartered

  9. 1 Brussel sprouts - halved lengthwise

  10. 2 Sweet yellow peppers - halved lengthwise (small) each half quartered

  11. 2 Yellow squash - halved lengthwise (medium) in crosswise

  12. 2 Zucchini - halved lengthwise (medium) in crosswise

  13. 1" slices

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Several hours or the day before serving heat oven to 375F. 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 350F. Uncover vegetables and roast until heated through, about 20 minutes. Transfer vegetables to serving bowl and serve. Country Living January 1998, page 107.


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