Yield: 12 Servings
|½ cup||Olive oil|
|6||Cloves garlic; finely chopped|
|1 tablespoon||Fresh rosemary; chopped|
|1 tablespoon||Fresh thyme; chopped|
|½ teaspoon||Ground black pepper|
|3 larges||Carrots; sliced crosswise diagonally|
|2 mediums||Onions; halved lengthwise, each half quartered|
|1 pint||Brussel sprouts; halved lengthwise|
|2 smalls||Sweet yellow peppers; halved lengthwise, each half quartered|
|2 mediums||Yellow squash; halved lengthwise, in crosswise 1" slices|
|2 mediums||Zucchini; halved lengthwise, in crosswise 1" slices|
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 1½ 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.
Recipe by: Alan Tardi and Karen Bussen, Follonico, NYC.
Posted to MC-Recipe Digest V1 #970 by Peg Baldassari <Baldassari@...> on Dec 22, 1997