Yield: 8 servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Plus 2 tbs olive oil |
| 16 smalls | (to med) parsnips (abt 1 1/2 lb), peeled |
| 2 larges | Orange sweet potatoes |
| (1 1/2 lb), peeled | |
| Cut lengthwise in 4 wedges | |
| 2 larges | Red onion(s) |
| (1 1/2 lb), peeled | |
| Cut lengthwise in 8 wedges | |
| With toot ends intact | |
| Salt and pepper | |
| 1 large | Eggplant (1 lb) |
| Peeled, quartered | |
| Each piece halved crosswise | |
| 2 larges | Red bell peppers |
| 2 larges | Yellow bell peppers |
| 4 | Sprigs rosemary |
| 4 | Sprigs thyme |
| 2 tablespoons | Dry white wine |
1. Preheat oven to 375øF. Pour ⅓ cup olive oil into a very large wide roasting pan. Add the parsnips, sweet potatoes, and onions and turn to coat evenly with the oil; season with salt and pepper. Roast the vegetables in the oven for about 1 hour, until nicely browned and almost tender. Remove the pan from the oven and increase the temperature to 450øF.
2. Using a metal spatula, push the cooked vegetables to the side and add the eggplant, bell peppers and the remaining 2 tbs oil. Turn the eggplant and bell peppers in the oil to coat; season with salt and pepper. Scatter the rosemary and thyme sprigs in the pan and roast for about 40 minutes, until the peppers are blistered and browned and the other vegetables are tender.
3. Turn the oven temperature to 350øF. Drizzle the vegetables with the wine, cover with foil and bake on the bottom shelf of the oven for about 20 minutes. Increase the temperature to 450øF. uncover the vegetables and roast for about 15 minutes longer, until the juices in the pan have browned and glazed the vegetables. Season with salt and pepper and serve.
Fine Cooking November 1995
Submitted By DIANE LAZARUS On 11-01-95