Oven-roasted winter vegetables

4 Servings

Ingredients

QuantityIngredient
1pack(16-oz) baby carrots; rinsed
1mediumParsnip; peeled and cut into 1/2-inch diagonal slices
1Leek; trimmed, washed thoroughly; cut into 1-inch lengths
4Cloves garlic; bruised with side of knife
2tablespoonsExtra-virgin olive oil
1Zucchini; trimmed, halved lengthwise and cut into 1/2-inch pieces
Salt; freshly ground black pepper

Directions

Combine carrots, parsnip, leek, garlic and olive oil in a 13-by-9-inch baking dish. Stir to coat evenly with oil. Bake at 400 degrees, stirring occasionally, until carrots are almost tender and beginning to brown, about 35 minutes.

Stir in zucchini and bake 10 minutes longer. Season to taste with salt and freshly ground pepper. Serve with "Bulgur and Garbanzo Bean Pilaf" (see recipe). Makes 4 servings.

WASHINGTON TIMES FOOD SECTION

JANUARY 17, 1996

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