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Italian New Years - Roasted Vegetables
12 Servings
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Italian New Years - Roasted Vegetables Ingredients
MARINADE
VEGETABLES
1/2 c
Olive oil
3 lg
Carrot
s; sliced crosswise
6 Cloves
garlic
; finely
2 md
Onion
s; halved lengthwise,
1 tb Fresh
rosemary
; chopped
1 pt Brussel sprouts; halved
1 tb Fresh
thyme
; chopped
2 sm Sweet yellow
pepper
s; halved
1/2 ts Ground black
pepper
2 md Yellow
squash
; halved
1/2 ts
Salt
2 md
Zucchini
; halved lengthwise,
Instructions for Italian New Years - Roasted Vegetables
Several hours or the day before serving heat oven to 375F. Prepare the marinade: In small bowl combine the oil, garlic, rosemary, thyme, pepper and salt. In medium-size bowl combine carrots and 1 1/2 tablespoons marinade; spread out on rimmed baking sheet. Repeat with onions and brussels sprouts on another rimmed baking sheet. Roast 25-35 minutes or until vegetables are fork tender. Meanwhile, in same bowl, repeat with yellow and red peppers, then with squash and zucchini; placing both peppers on one rimmed baking sheet and both squash on another. Divide any remaining Marinade over vegetables. Roast vegetables 10-15 minutes to until crisp tender. Combine all vegetables in large roasting pan; cool to room temperature; cover and refrigerate until 20-25 minutes before serving. To server, heat oven to 350F. Uncover vegetables and roast until heated through, about 20 minutes. Transfer vegetables to serving bowl and serve. Country Living January 1998, page 107. Recipe by: Alan Tardi and Karen Bussen, Follonico, NYC. Posted to MC-Recipe Digest V1 #970 by Peg Baldassari
on Dec 22, 1997
Main Ingredient:
Vegetables
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Carrot
Garlic
Marinade
Olive Oil
Onion
Rosemary
Salt
Squash
Thyme
Zucchini
Italian
Vegetables
Carrot
Olive oil
Onion
Garlic
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flavor
and
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