Shelly's Recipe

ROASTED VEGETABLE MELANGE

Category: Sides

2 whole cloves garlic
1/4 cup extra-virgin olive oil
1 sprig fresh rosemary and thyme
4 assorted baby squash (zucchini and yellow and green pattypan)
1 small yellow and red peppers, seeded, cored and cut into 1-inch squares
1 1/2 cups fresh snow peas, stem ends snipped
4 small russet potatoes, peeled and cut into 2-inch cubes, parboiledfor 3 minutes
Kosher salt and pepper, to taste
1 tsp hot pepper sauce
Flat-leaf parsley, chopped, for garnish

In a resealable plastic bag, combine the garlic, thyme, fresh rosemary, salt and pepper. Seal the bag, removing as much air as possible. Using a meat mallet or hammer, gently crush the garlic and herbs to release their flavors. Add the olive oil.

In a large bowl, toss the vegetables and the parboiled garlic cloves with the garlic-herb oil mixture to coat. Place them in resealable plastic bags and refrigerate.

When ready to bake, transfer the vegetable-garlic mixture, salt and pepper, hot pepper sauce and any excess garlic-herb oil mixture (including the herbs) to a large roasting pan or 2 rimmed baking sheets and let it sit for 15 minutes while the oven preheats to 425. Roast the vegetables for 11 to 15 minutes, depending on the preferred degree of doneness. Remove the thyme and rosemary stems before serving. Garnish with parsley.