Roasted seasonal vegetables

1 Servings

Ingredients

Quantity Ingredient
1 large Eggplant; unpeeled, cut into 1-inch chunks
3 Carrots; peeled and cut into 1-inch chunks
2 Zucchini; cut into 1-inch chunks
1 Leek; white and light green parts only, cleaned and sliced
1 pounds Baby new potatoes; quartered
5 Garlic cloves; peeled but left whole
3 tablespoons Olive oil
1 teaspoon Finely chopped fresh thyme
Salt and freshly ground black pepper
2 tablespoons Finely chopped parsley

Directions

GARNISH

Preheat the oven to 400 degrees. In a large roasting pan, combine the eggplant, carrots, zucchini, leek, potatoes and garlic cloves and toss to combine. Drizzle with 2 tablespoons of the olive oil. Add the thyme, salt, and pepper, and mix well, being sure to coat all the vegetables evenly.

Roast for 30 minutes. Using long oven mitts to protect your hands, turn the vegetables every 10 minutes as they roast. Then, add the remaining 1 tablespoon oil and continue roasting for 30 more minutes, turning once more at the midway point. The mixture should be brown and caramelized.

Taste for seasoning. Spoon the vegetables into a large serving bowl and garnish with the parsley. Serve immediately.

Yield: 4 to 6 servings

Notes: Recipe courtesy of Diane Rossen Worthington, "American Bistro" Recipe by: Cooking live Show #9012 Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman" <jfreeman@...> on Dec 19, 1997

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