Sunday, July 3, 2016
ROASTED VEGETABLES WITH THYME, ROSEMARY, & GARLIC
This is an excellent vegetable side dish for picnics or Independence Day. Serve with grilled burgers, steak, or chicken.
1 red bell pepper, seeded and cut into quarters
1 yellow bell pepper, seeded and cut into quarters
2 medium zucchini, sliced diagonally
2 small eggplants, sliced diagonally
2 onions, peeled and sliced
2 fennel, sliced into wedges
2 cloves garlic, minced
2 T (30 ml) fresh thyme leaves
2 T (30 ml) fresh rosemary leaves, minced
2 T (30 ml) extra-light olive oil or grape seed oil
Sea salt and freshly ground black pepper
Drizzle of extra-virgin olive oil
Place vegetables on two large baking sheets.
Sprinkle with garlic, half of the thyme, and rosemary.
Drizzle with olive or grape seed oil.
Season to taste with salt and pepper.
Bake in a preheated 375 F (190 C) degree oven for 20 minutes.
Remove from oven and turn vegetables with a spatula.
Return to oven and bake another 10 to 15 minutes.
Remove to a platter, drizzle with extra-virgin olive oil and sprinkle with a little more thyme and rosemary.
Serve at room temperature.
Serves 4 to 6