Oven-roasted winter vegetables

Yield: 4 Servings

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

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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