11-30-2009, 02:06 PM
Roasted Vegetables are excellent as a side dish or add to rice, lasagna, or linguine with freshly grated Parmesan to make it a meal!
Ingredients:
8 stalks asparagus, cut into 1 inch long pieces
2 zucchini, cut into 1/2 inch rounds (skin left on!)
2 red peppers, cut into strips
6 roma tomatoes, quartered and insides scraped out
1 cup eggplant, cubed (skin left on!)
1 cup broccoli florets
2 garlic cloves- minced
3 tablespoon Bertolli extra virgin olive oil
sprig of rosemary, broken up
1/2 teaspoon dried basil
pinch of salt
fresh ground pepper to taste
Step 1:
Preheat oven to 275 degrees F.
Step 2:
Take all cut vegetables and minced garlic and place in large mixing bowl. Drizzle 3 tablespoon Bertolli extra virgin olive oil over the vegetables and lightly toss until well coated with the olive oil.
Step 3:
Place coated vegetables into a roasting pan. Sprinkle with salt, pepper, rosemary, and basil.
Step 4:
Roast in oven for approximately 2 1/2 to 3 hours, or until vegetables are tender and bursting with flavor, but not blackened.
Enjoy!
Ingredients:
8 stalks asparagus, cut into 1 inch long pieces
2 zucchini, cut into 1/2 inch rounds (skin left on!)
2 red peppers, cut into strips
6 roma tomatoes, quartered and insides scraped out
1 cup eggplant, cubed (skin left on!)
1 cup broccoli florets
2 garlic cloves- minced
3 tablespoon Bertolli extra virgin olive oil
sprig of rosemary, broken up
1/2 teaspoon dried basil
pinch of salt
fresh ground pepper to taste
Step 1:
Preheat oven to 275 degrees F.
Step 2:
Take all cut vegetables and minced garlic and place in large mixing bowl. Drizzle 3 tablespoon Bertolli extra virgin olive oil over the vegetables and lightly toss until well coated with the olive oil.
Step 3:
Place coated vegetables into a roasting pan. Sprinkle with salt, pepper, rosemary, and basil.
Step 4:
Roast in oven for approximately 2 1/2 to 3 hours, or until vegetables are tender and bursting with flavor, but not blackened.
Enjoy!