Roasted Seasonal Vegetables

Title:
Roasted Seasonal Vegetables

Yield:
1 Servings

Categories:
Cooking




Ingredients:





     1 lg Eggplant; unpeeled, cut into


          -1-inch chunks


     3    Carrots; peeled and cut into


          -1-inch chunks


     2    Zucchini; cut into 1-inch


          -chunks


     1    Leek; white and light green


          -parts only, cleaned and


          -sliced


     1 lb Baby new potatoes; quartered


     5    Garlic cloves; peeled but


          -left whole


     3 tb Olive oil


     1 ts Finely chopped fresh thyme


          Salt and freshly ground


          -black pepper





----------------------------------GARNISH----------------------------------


     2 tb Finely chopped parsley





 Preheat the oven to 400 degrees. In a large roasting pan, combine the


 eggplant, carrots, zucchini, leek, potatoes and garlic cloves and toss to


 combine. Drizzle with 2 tablespoons of the olive oil. Add the thyme, salt,


 and pepper, and mix well, being sure to coat all the vegetables evenly.


 


 Roast for 30 minutes. Using long oven mitts to protect your hands, turn the


 vegetables every 10 minutes as they roast. Then, add the remaining 1


 tablespoon oil and continue roasting for 30 more minutes, turning once more


 at the midway point. The mixture should be brown and caramelized.


 


 Taste for seasoning. Spoon the vegetables into a large serving bowl and


 garnish with the parsley. Serve immediately.


 


 Yield: 4 to 6 servings


 


 Notes: Recipe courtesy of Diane Rossen Worthington, "American Bistro"


 


 Recipe by: Cooking live Show #9012


 


 Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman"


 
on Dec 19, 1997