oven roasted spring vegetables
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| 1 bunch | fresh asparagus, ends trimmed |
| 2 lb. | parboiled baby new potatoes |
| 2 bunch | green onions, green ends trimmed |
| 1 | red pepper, cored and cut into eighths |
| 1 | yellow pepper, cored and cut into eights |
| 4 | shallots, peeled and cut into fourths |
| 4 | roma tomatoes, cut into half, horizontally |
| 1/4 cup | fruity olive oil |
| 1 Tbsp | kosher salt |
| 4 large | cloves garlic, smashed |
| 1 tsp | ground black pepper |
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| method: |
| place all ingredients in a large bowl and toss well. place in a single |
| layer |
| in a baking sheet. place in 400o oven for 20-25 minutes, stirring |
| vegetables |
| occasionally. |
| |
| serve along side of your favorite meat dish, such as lamb, roast pork, |
| chicken or grilled salmon. serves 6-8. |
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| (ID: 76075) Mirror: rec.food.recipes: Tue, Aug 31, 2004 |