Roast the Garden
FoodDay October 4, 2005
1 red bell pepper, stem removed
1 yellow bell pepper, stem removed
1 med zucchini
1 yellow summer squash
4 plum tomatoes
6 thick asparagus spears
1 large sweet onion, peeled and scored crisscross about 1/2 inch deep
3 carrots, peeled
1 or more heads of garlic, tops sliced off
Olive oil
Coarse salt
Set one rack in a low position and preheat the oven to 400 degrees. Arrange bell peppers, zucchini, yellow squash, tomatoes and asparagus in a large ovenproof platter or baking dish. (You'll bake and served in the same dish.) Add onion, carrots, and garlic. Drizzle everything with olive oil.
Roast for 50 minutes to an hour, or until edges of vegetablees are somewhat browned. Remove baking dish from oven, cover with a clean towel and allow to cool to room temperature.
When cool, peel bell pepper skin off with your fingers and cut flesh into large segments. Slice zucchini, yellow squash and carrots into chunks or strips. Return all vegetables to serving dish.
Before serving, drizzle vegetables again with olive oil and sprinkle with coarse salt. Serve at room temperature or warm with bread or toast.
Marlene Parrish
Posted by Kevin at January 22, 2006 03:54 PM