Wood-oven-roasted seasonal vegetables

Yield: 12 Servings

Measure Ingredient
½ cup Olive oil
6 \N Cloves garlic; finely chopped
1 tablespoon Fresh rosemary leaves; chopped
1 tablespoon Fresh thyme leaves; chopped
½ teaspoon Ground black pepper
½ teaspoon Salt
3 larges Carrots; slice crosswise diag
2 mediums Red onions; halved lengthwise, each half quartered
1 pint Brussels sprouts; halved lengthwise
2 smalls Sweet yellow peppers; halved lengthwise, each half quartered
2 smalls Sweet red peppers; halved lengthwise, each half quartered
2 mediums Yellow squash; halved lengthwise, cut across 1\" slices
2 mediums Zucchini; halved lengthwise, cut across 1\" slices



Several hours or day before serving, heat oven to 375°F. Prepare Marinade; In small bowl, combine oil, garlic, rosemary, thyme, pepper, and salt.

In medium-0size bowl, combine carrots and about 1½ tablespoons Marinade; spread out on rimmed baking sheet. Repeat with onions and brussels sprouts on another rimmed baking sheet. Roast 25 to 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 remaing Marinade over vegetables. Roast vegetables 10 to 15 minutes or until crisp-tender. Combine all vegetables in large roasting pan; cool to room temperature; cover and refrigerate until 20 to 25 minutes before serving.

To serve, heat oven to 350°F. Uncover vegetables and roast until heated through--about 20 minutes. Transfer vegetables to serving bowl and serve.

NOTES : When roasted in a wood oven as they are at Follonico, this vegetable mixture takes on a delicious smoky flavor. We adapeted the recipe for standard ovens and, although not smoky in flavor, the herb-and-garlic-seasoned vegetables are equally delicious.

Recipe by: Country Living (January 1998) Posted to recipelu-digest by "Nesb2@..." <Nesb2@...> on Mar 25, 1998

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