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Roasted Peppers and Seasonal Vegetables

  • 45minutes

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Source: americanfood.about.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, C, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil

  2. 1 garlic clove, crushed

  3. 1 large red bell pepper, seeded, cut in eighths

  4. 1 large green bell pepper, seeded, cut in eighths

  5. 1 large yellow bell pepper, seeded, cut in eighths

  6. 2 small yellow summer squash, cut in eighths

  7. 2 green zucchini, sliced in eighths

  8. 1 onion, peeled, cut in eighths

  9. salt and fresh ground black pepper to taste

  10. 1 tbsp rice vinegar, or sherry vinegar

  11. 2 fresh thyme springs, leaves picked

  12. 1 fresh rosemary spring, leaves picked

Instructions Jump to Ingredients ↑

  1. In a small saucepan, warm the oil and garlic over low heat, until the garlic begins to bubble. Turn off the heat and allow to sit for 30 minutes to infuse the oil.

  2. Preheat oven to 450 degreesAdd the remaining ingredients to a large glass baking dish, and strain over the garlic oil. Toss to coat. Roast for 15 minutes in preheated oven. Remove and toss the vegetables. Put back in and roast for another 15 minutes, or until the vegetable are tender and the edges are browned.

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