CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

ROASTED VEGETABLE MELANGE

Shelly's
recipe box

Printview my recipes
this recipe viewed 22 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Sides
    Prep Time:       Cook Time:       Total Time:  

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.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Vegetable Melange
   by sgre52160



1 (10 3/4 oz) can condensed chicken broth 2 tbsp cornstarch 1 tbsp soy sauce 1/4 tsp ground ginger 20 oz frozen broccoli spears 10 oz frozen peas 1/2 cup carrots, thinly sliced diagonally 1/2 c




Spring Vegetable Melange
   by sgre52160



2 tablespoons butter, divided 1 tablespoon vegetable oil 8 oz. button mushrooms (2 1/2 cups), halved or quartered depending on size 1/4 cup minced shallots 1 1/2 cups lower-sodium chicken broth




Melon Melange
   by sgre52160



1/2 small can (6 oz) frozen lemonade concentrate 1/2 small can (6 oz) frozen orange juice concentrate 2 tbsp Triple Sec 4 cups assorted melon balls or chunks (cantaloupe, honeydew and watermelon)




Roasted Vegetable Strudel
   by sgre52160



2 zucchini 1 large eggplant 1 large red pepper 1 small onion 3 garlic cloves a half a bag of frozen artichoke hearts 6 sheets phyllo dough Olive oil Grated Romano cheese Fresh mozzarella




Roasted Vegetable Chili
   by MassageGoddess3









view more member recipes
About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.