Roasted Peppers and Seasonal Vegetables

Ingredients

  • 1 fresh rosemary spring, leaves picked
  • 2 fresh thyme springs, leaves picked
  • 1 tbsp rice vinegar, or sherry vinegar
  • salt and fresh ground black pepper to taste
  • 1 onion, peeled, cut in eighths
  • 2 green zucchini, sliced in eighths
  • 2 small yellow summer squash, cut in eighths
  • + 5 more ingredients
    • 1 large yellow bell pepper, seeded, cut in eighths
    • 1 large green bell pepper, seeded, cut in eighths
    • 1 large red bell pepper, seeded, cut in eighths
    • 1 garlic clove, crushed
    • ¼ cup olive oil

In a small saucepan, warm the oil and garlic over low heat, until the garlic begins to bubble. Turn off the heat and allow to sit for 30 minutes to infuse the oil. Preheat oven to 450 degreesAdd the remaining ingredients to a large glass baking dish, and strain over the garlic oil. Toss to co...

View full recipe at SpringPad

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