Oven Roasted Vegetables
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
46
Spice
59
Sweetness
55
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 cup
Olive Oil1 cup
White Wine Vinegar1 tbsp
Oregano (dried)1360 g
Asparagus (ends trimmed)12 large
Garlic Cloves (unpeeled)Directions:
1
Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 450°F
2
Whisk oil, vinegar and oregano in small bowl to blend
3
Season dressing with salt and pepper
4
Combine zucchini, asparagus, bell peppers and garlic in large bowl
5
Add 1/4 cup dressing and toss to coat
6
Arrange on large baking sheet
7
Sprinkle with salt and pepper
8
Combine potatoes, carrots and turnips in same large bowl
9
Add 1/4 cup dressing and toss to coat
10
Arrange on another large baking sheet
11
Sprinkle with salt and pepper
12
Place sheet with potatoes on top rack
13
Bake 10 minutes
14
Place sheet with zucchini on bottom rack
15
Bake all vegetables until tender and slightly charred, stirring occasionally, about 25 minutes longer
16
Arrange vegetables on large platter
17
Serve warm or at room temperature, passing remaining dressing separately
18
Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 450°F
19
Whisk oil, vinegar and oregano in small bowl to blend
20
Season dressing with salt and pepper
21
Combine zucchini, asparagus, bell peppers and garlic in large bowl
22
Add 1/4 cup dressing and toss to coat
23
Arrange on large baking sheet
24
Sprinkle with salt and pepper
25
Combine potatoes, carrots and turnips in same large bowl
26
Add 1/4 cup dressing and toss to coat
27
Arrange on another large baking sheet
28
Sprinkle with salt and pepper
29
Place sheet with potatoes on top rack
30
Bake 10 minutes
31
Place sheet with zucchini on bottom rack
32
Bake all vegetables until tender and slightly charred, stirring occasionally, about 25 minutes longer
33
Arrange vegetables on large platter
34
Serve warm or at room temperature, passing remaining dressing separately