Roasted Autumn Vegetables
- Vegetables
- t smaller Butternut Squash cut in to 3 X 1/2 inch wedges (microwave for 4 min. prior to cutting)
- t Potatoes in 1/2 inch wedges (microwave 4min, then fry in 2 tbs olive oil for 5 min.)
- t Red Bell Peppers in 1/2 inch chunks
- tsparagus (2-3/per person)
- t small zucchini in 1/2 inch pieces
- tarsnips (3-4 medium - cut into thin 1 inch strips)
- Toppings
- t Cloves of Garlic diced
- t/2 Red onion diced
- t-3 tbs of each - Fresh Basil, and thyme, (+/-Rosemary).
- talt and Pepper to taste
- t tbs of each - Lemon juice, olive oil, balsamic vinegar
- Cook at 360 degrees, on a large baking sheet, covered in greased foil. Baste all vegetables in half the lemon juice, olive oil and balsamic vinegar. Cook Butternut squash and potatoes for 45 minutes. Add all other vegetables for last 25-30 min with about 1/4 of toppings mixed in. Turn veges 2-3 times. Add rest of toppings for last 15 minutes.
vegetables, butternut, potatoes, red bell peppers, person, zucchini, toppings, garlic, red onion, basil, salt, lemon juice
Taken from www.epicurious.com/recipes/member/views/roasted-autumn-vegetables-1210044 (may not work)