"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Oven-Roasted Vegetables with Balsalmic Marinade Recipe

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This recipe for Oven-Roasted Vegetables with Balsalmic Marinade, by , is from Moore Please! - The Moore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Bomar
Added: Tuesday, November 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Zuccinni cut on bias in 1/2 in slices
2 Medium Tomatoes Quartered
4 Baby Red Potatoes Halved skin on.
1 Turnips cut on bias in 1/2 in Slices
1 Large Carrots cut on bias in 1/2 in slices (I substituded baby carrots whole)
1 Small. Red Onion cut on bias in 1/2 in slices.

Marinade
1/4 cup Balsalmic Vinegar
1/4 cup Dry White Wine
1/2 cup X-Virgin Olive Oil
1 teaspoon of coarse sea salt
1/2 to 1 teaspoon of fresh coarse grond black pepper
herbs you like
2 Tblsp dried Rosemary
1 1/2 tsp dried Thyme
1 1/2 tsp dried Marjoram
1 Tblsp Lemon Juice
1 Med Yellow Onion cut on bias in 1/2 in slices.
1 Red Bell Pepper cored and cut in 1/2 wide slices
1 Green Bell Pepper cored and cut in 1/2 wide slices
1 Poblano Pepper cored and cut in 1/2 wide slices (Leave out if you don't like spicy)

Directions:
Directions:
Marinade:
In a large bowl, Mix the Talsalmic Vinegar, Wine, and Olive Oil, add the Rosemary, Thyme, Margoram, salt and pepper and mix. Let sit a few minutes to develop flamor.

Pour the Marinade over the vegetables and toss to mix. Let sit for 30 min while you preheat your oven to 400 degrees F.
Spray a roasting pan or large cookie sheet with cooking spray. Spread the vegetables out so they are evenly sperad in the pan.

Cook the vegetables uncovered at 400 degrees F for 30-40 min or until the the edges are starting to crisp.
Remove from the oven, stir, then reduce the oven temperature to 200 degrees F and cook for another 30 min. Remove from oven let stand for 5 or 10 minutes. Sprinkle with the lemon juice.

If served with pasta, cooke and drain the pasta while the vegetables are cooking. Then toss.

Number Of Servings:
Number Of Servings:
About 8
Preparation Time:
Preparation Time:
30 min

 

 

 

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