Roasted Vegetable Platter *

• olive oil cooking spray
• 1 large Vidalia onion, peeled
• 2 to 3 large carrots, peeled and cut in thirds crosswise
• 2 to 3 medium zucchini, cut in thirds crosswise
• 2 to 3 yellow crookneck squash, cut in thirds crosswise
• 2 ribs celery, cut same way
• 1 medium eggplant, washed and cut into 6 round slices
• 6 medium red skin potatoes, halved
• 2 sweet potatoes, peeled and cut in thirds
• 1 jicama, peeled and cut in 6 chunks
• 1 whole unpeeled garlic head, broken into cloves
• rosemary, cumin or herbs of your choice

1. Preheat oven to 475u0b0.
2. Coat 2 cookie sheets or jelly roll pans with olive oil spray.
3. Cut a thin slice on top and bottom of onion and cut a deep tic-tac-toe (#) into the onion without cutting through bottom.
4. Place onion and vegetables onto pans and spray everything lightly (or drizzle with bottled olive oil).
5. Sprinkle with herbs.
6. Roast at 475u0b0 for 35 minutes.
7. Shake pans gently halfway through to prevent sticking.

olive oil cooking spray, vidalia onion, carrots, zucchini, crookneck squash, celery, red skin potatoes, sweet potatoes, jicama, garlic, rosemary

Taken from www.cookbooks.com/Recipe-Details.aspx?id=763360 (may not work)