Roasted Vegetables

Name: Roasted Vegetables
Yield: serves 4. serving size: 1 piece of each roasted vegetable.
Ingredients: 1 rutabaga, quartered; 2 turnips, halved; 1 potato, quartered; 3 medium carrots, peeled and halved; 4 small white onions, peeled; 1 eggplant, peeled and quartered lengthwise; 1 zucchini, sliced into 1/4-inch rounds; 2 yellow squash, sliced into 1/4-inch rounds; 10 asparagus, tough ends snapped off and discarded; 6 broccoli florets; 3 packets dried onion soup mix; 3 tablespoons extra virgin olive oil; 2 tablespoons granulated garlic; 1 teaspoon seasoning salt, such as Lawry’s; 1/2 teaspoon fresh/ground pepper

December 9, 2011

Cooks' Note

If you let these vegetables come to room temperature, make a vinaigrette of 2 tablespoons olive oil, 1 1/2 tablespoons balsamic vinegar, and 1 tablespoon water. Mix it well and pour it over the roasted vegetables, and you’ll have a dish so delicious it will make portion control a difficult task.

Recipe notes

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