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Name: Wood-Oven-Roasted Seasonal Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 2 md Red onions; halved; 1/2 c olive oil; 2 sm Sweet red peppers; halved; 2 sm Sweet yellow peppers; halved; 1/2 ts Black Pepper ground; 3 lg Carrots; slice crosswise; 1 pt Brussels sprouts; halved; 1 tb Fresh rosemary leaves;; 2 md Zucchini; halved lengthwise,; 1/2 ts Salt; 2 md Yellow squash; halved; 1 tb Fresh thyme leaves; chopped; 6 garlic finely chopped

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INGREDIENTS

2 md Red onions; halved
MARINADE
1/2 c olive oil
2 sm Sweet red peppers; halved
2 sm Sweet yellow peppers; halved
1/2 ts Black Pepper ; ground
3 lg Carrots; slice crosswise
1 pt Brussels sprouts; halved
VEGETABLES
1 tb Fresh rosemary leaves;
2 md Zucchini; halved lengthwise,
1/2 ts Salt
2 md Yellow squash; halved
1 tb Fresh thyme leaves; chopped
6 garlic ; finely chopped

Servings

INSTRUCTIONS

Several hours or day before serving, heat oven to 375F. Prepare Marinade; In small bowl, combine oil, garlic, rosemary, thyme, pepper, and salt. In medium-0size bowl, combine carrots and about 1 1/2 tablespoons Marinade; spread out on rimmed baking sheet. Repeat with onions and brussels sprouts on another rimmed baking sheet. Roast 25 to 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 remaing Marinade over vegetables. Roast vegetables 10 to 15 minutes or until crisp-tender. Combine all vegetables in large roasting pan; cool to room temperature; cover and refrigerate until 20 to 25 minutes before serving. To serve, heat oven to 350F. Uncover vegetables and roast until heated through--about 20 minutes. Transfer vegetables to serving bowl and serve. NOTES : When roasted in a wood oven as they are at Follonico, this vegetable mixture takes on a delicious smoky flavor. We adapeted the recipe for standard ovens and, although not smoky in flavor, the herb-and-garlic-seasoned vegetables are equally delicious. Recipe by: Country Living (January 1998) Posted to recipelu-digest by "Nesb2@aol.com" on Mar 25, 1998

NOTES

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Wood-Oven-Roasted Seasonal Vegetables

2 md Red onions; halved
 MARINADE
1/2 c olive oil
2 sm Sweet red peppers; halved
2 sm Sweet yellow peppers; halved
1/2 ts Black Pepper ground
3 lg Carrots; slice crosswise
1 pt Brussels sprouts; halved
 VEGETABLES
1 tb Fresh rosemary leaves;
2 md Zucchini; halved lengthwise,
1/2 ts Salt
2 md Yellow squash; halved
1 tb Fresh thyme leaves; chopped
6 garlic finely chopped

Several hours or day before serving, heat oven to 375F. Prepare Marinade;  In small bowl, combine oil, garlic, rosemary, thyme, pepper, and salt.    In medium-0size bowl, combine carrots and about 1 1/2 tablespoons Marinade;  spread out on rimmed baking sheet. Repeat with onions and brussels sprouts  on another rimmed baking sheet. Roast 25 to 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 remaing Marinade over vegetables. Roast  vegetables 10 to 15 minutes or until crisp-tender. Combine all vegetables  in large roasting pan; cool to room temperature; cover and refrigerate  until 20 to 25 minutes before serving.    To serve, heat oven to 350F. Uncover vegetables and roast until heated  through--about 20 minutes. Transfer vegetables to serving bowl and serve.    NOTES : When roasted in a wood oven as they are at Follonico, this  vegetable mixture takes on a delicious smoky flavor. We adapeted the recipe  for standard ovens and, although not smoky in flavor, the  herb-and-garlic-seasoned vegetables are equally delicious.    Recipe by: Country Living (January 1998)    Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 25,  1998

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Nutrition

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Serving Size: 1 Serving (42g)
Recipe Makes: 12 Servings

Calories: 23
Calories from Fat: 20 (87%)

Amt Per Serving		% DV

	Total Fat 2.3g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 0.4mg		0 %
Potassium 10.3mg		0 %
Total Carbohydrate 0.7g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.6g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 23

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