Recipe - Oven-Roasted Winter Vegetables

1 pack (16oz) baby carrots; rinsed
1 md Parsnip; peeled and cut
into 1/2inch diagonal
slices
1 Leek; trimmed, washed
thoroughly; cut into 1inch
lengths
4 Cloves garlic; bruised with
side of knife
2 tablespoon Extravirgin olive oil
1 Zucchini; trimmed, halved
lengthwise and cut into
1/2inch pieces
Salt; freshly ground black
pepper

Combine carrots, parsnip, leek, garlic and olive oil in a 13by9inch
baking dish. Stir to coat evenly with oil. Bake at 400 degrees, stirring
occasionally, until carrots are almost tender and beginning to brown, about
35 minutes.

Stir in zucchini and bake 10 minutes longer. Season to taste with salt and
freshly ground pepper. Serve with "Bulgur and Garbanzo Bean Pilaf" (see
recipe). Makes 4 servings.

WASHINGTON TIMES FOOD SECTION

JANUARY 17, 1996

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