Roasted Vegetables

Roasted Vegetables
Photo by James Carrier

Ingredients

  • About ½ teaspoon salt
  • 2 pounds crookneck or pattypan squash
  • 1 eggplant (1 lb.)
  • 2 pounds red thin-skinned potatoes (2 in. wide)
  • 1/3 cup olive oil
  • 3 red bell peppers (8 oz. each)
  • 2 fresh rosemary sprigs (5 in. each) or 1 teaspoon dried rosemary
  • + 1 more ingredients
    • About ¼ teaspoon pepper

1. Rinse eggplant, squash, bell peppers, and rosemary sprigs. Scrub potatoes. Trim and discard ends of eggplant and squash. Stem and seed bell peppers. Cut eggplant, squash, and bell peppers into 1 1/2-inch chunks and potatoes into halves. Combine vegetables, rosemary, olive oil, 1/2 teaspoon sal...

View full recipe at My Recipes

Comments

Variations on Roasted Vegetables

  • Roasted Vegetables
    • 1/4 teaspoon pepper
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    • 1/4 cup olive oil
    • 1/4 teaspoon salt
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    • 2 T olive oil
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    • 1/4 cup dry white wine
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    • 1 tablespoon olive oil
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    • 1 garlic
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    • 1 red bell pepper, cut into 1-inch pieces
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    • 1/4 teaspoon pepper
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    • 1 teaspoon salt
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