"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Oven Roasted Veggies Recipe

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This recipe for Oven Roasted Veggies, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Robison
Added: Wednesday, October 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 medium red potatoes
1/3 cup olive oil
1 medium onion
2 tablespoons minced garlic
1 red bell pepper
salt and pepper to taste
1 medium zucchini
3 sprigs fresh rosemary
1 yellow squash
2 cups snow peas
2 cups chopped asparagus
3/4 cup fresh shredded Parmesan
1 1/2 cups baby carrots
cheese

Directions:
Directions:
Chop potatoes, onions, pepper, zucchini, squash, and asparagus into bite size pieces. In a large roasting pan combine potatoes, onion, carrots, oil, garlic, salt, and pepper. Mix until veggies are covered in oil. Lay rosemary over top. Bake at 400 for 10 minutes. Add zucchini, squash, and red pepper. Stir until veggies are covered in oil (don't be afraid to add a little more). Bake for 5 more minutes. Add asparagus and snow peas. Mix, and bake for 5 more minutes. Sprinkle cheese over the top. Return to oven to let cheese melt. Serve.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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