Roast Vegetable Medley

Roast Vegetable Medley
Photo by Jan Smith

Ingredients

  • 1 fennel bulb, cut into (1/2-inch thick) wedges (about 15 ounces)
  • Cooking spray
  • 2 ½ teaspoons chopped fresh oregano
  • 1 cup baby carrots with tops (about 5 ounces)
  • 8 large shallots, peeled and halved lengthwise
  • 2 ½ teaspoons chopped fresh mint
  • 1 large zucchini, halved lengthwise and cut into 1-inch pieces (about 7 ounces)
  • + 7 more ingredients
    • 1 large yellow squash, halved lengthwise and cut into 1-inch pieces (about 6 ounces)
    • 1 ½ tablespoons extravirgin olive oil
    • 24 garlic cloves, peeled
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon dried marjoram
    • 3 red bell peppers, cut into 1-inch pieces (about 1 1/4 pounds)
    • ¾ teaspoon salt

Preheat oven to 450°. Place 1 oven rack in upper third of oven, and place the second rack in lower third of oven. Cut tops off carrots; discard tops. Combine carrots and remaining ingredients except cooking spray in a large bowl; toss to combine. Divide vegetable mixture evenly between 2 jelly-ro...

View full recipe at My Recipes

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