Recipes
Roasted Fall Vegetable Medley
Source: Bob Pastorio
Servings: 8 to 10 servings
Description:
Roasted vegetables lightly seasoned and browned to bring out the natural flavors. They can be served hot or at room temperature. Put a grilled fish or chicken breast on top of a good portion of these vegetables.
- Ingredients:
- 3 sweet potatoes or yams cut into 1-inch slices
- 6 small redskin potatoes, quartered
- 3 medium carrots peeled and cut into 2-inch pieces
- 2 medium yellow squashes cut into 1-inch slices
- 2 medium zucchini cut into 1-inch slices
- 2 medium onions, peeled and quartered
- 1 medium red bell pepper cut into 1-inch pieces
- 1 medium green pepper cut into 1-inch pieces
- 1/2 cup light olive oil
- 3 tablespoons fresh thyme leaves
- 2 tablespoons fresh rosemary leaves
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions:
Heat oven to 350° F. Put everything in a large bowl and gently stir to coat with oil and distribute herbs. Dump onto a sprayed baking sheet. Bake 25 to 30 minutes. Check the tenderness of the potatoes and carrots with the point of a paring knife. When they're tender, everything is done.
Shenandoah Growers suggests:
These veggies are good the next day. Reheat in a microwave or oven.