Recipe: Italian New Year's - Roasted Vegetables

Italian New Year's - Roasted Vegetables

* vegetables

  ***marinade***

1/2 cup olive oil

6 cloves garlic; finely chopped

1 tablespoon fresh rosemary; chopped

1 tablespoon fresh thyme; chopped

1/2 teaspoon ground black pepper

1/2 teaspoon salt

  ***vegetables***

3 large carrots; sliced crosswise

  -- diagonally

2 medium onions; halved lengthwise

  -- each half quartered

1 pint brussel sprouts; halved lengthwise

2 small sweet yellow peppers; halved lengthwise

  -- each half quartered

2 medium yellow squash; halved lengthwise

  -- in crosswise 1"

  -- slices

2 medium zucchini; halved lengthwise

  -- in crosswise 1"

  -- slices

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.

Yield: 12 servings

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