Recipe - Italian New Years - Roasted Vegetables

MARINADE
One half cup Olive oil
6 Cloves garlic; finely
chopped
1 tablespoon Fresh rosemary; chopped
1 tablespoon Fresh thyme; chopped
One half teaspoon Ground black pepper
One half teaspoon Salt

VEGETABLES
3 lg Carrots; cut or sliced up crosswise
diagonally
2 md Onions; halved lengthwise,
each half quartered
1 pt Brussel sprouts; halved
lengthwise
2 small Sweet yellow peppers; halved
lengthwise, each half
quartered
2 md Yellow squash; halved
lengthwise, in crosswise 1"
slices
2 md Zucchini; halved lengthwise,
in crosswise 1" slices

Several hours or the day before serving heat oven to 375F. Prepare the
marinade: In small bowl combine the oil, garlic, rosemary, thyme, pepper
and salt. In mediumsize bowl combine carrots and 1 One half tablespoons
marinade; spread out on rimmed baking sheet. Repeat with onions and
brussels sprouts on another rimmed baking sheet. Roast 2535 minutes or
until vegetables are fork tender. Meanwhile, in same bowl, repeat with
yellow and red peppers, then with squash and zucchini; placing both peppers
on one rimmed baking sheet and both squash on another. Divide any remaining
Marinade over vegetables. Roast vegetables 1015 minutes to until crisp
tender. Combine all vegetables in large roasting pan; cool to room
temperature; cover and refrigerate until 2025 minutes before serving. To
server, heat oven to 350F. Uncover vegetables and roast until heated
through, about 20 minutes. Transfer vegetables to serving bowl and serve.
Country Living January 1998, page 107.

Recipe by: Alan Tardi and Karen Bussen, Follonico, NYC.

Posted to MCRecipe Digest V1 #970 by Peg Baldassari
Baldassari@compuserve.com on Dec 22, 1997