Late summer herb-roasted young vegetables

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Just a few odds and ends.

Crossposted to SDA-veg-recipes and Veg-Recipes

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BonniThoza Adamant Dilettante, so keep it simple, please.

My Obligatory Homepage http://home.att.net/~bonnithoza

 

 

 

* Exported from MasterCook *

 

Late summer herb-roasted young vegetables

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 heads garlic -- cloves broken loose

but not skinned

8 baby red beets -- tops trimmed

8 baby golden beets -- tops trimmed

12 baby carrots -- tops trimmed

8 baby potatoes -- scrubbed

1/2 cup extra-virgin olive oil -- divided

Sea salt or granulated salt

Freshly ground black pepper

8 baby pattypan squash

8 baby zucchini squash

16 baby green beans

16 baby wax beans

12 teardrop or cherry tomatoes

1/2 cup chopped fresh sweet basil leaves -- divided

1/4 cup balsamic vinegar

2 tablespoons snipped fresh chives

Parmesan cheese -- optional

 

Preheat oven to 400 degrees.

 

Lay garlic cloves in small cake pan. Place pan on lower rack of oven and cook

until garlic is soft and tender, 30-45 minutes. Remove and cool to room

temperature.

 

In medium bowl, combine beets, carrots and potatoes. Drizzle with olive oil and

toss to coat. Season generously with salt and pepper. Transfer to large

ovenproof pan or baking dish. Place on lower rack of oven and begin cooking.

 

After about 20 minutes, in same bowl, combine squash, drizzle with more of the

oil and season. Add these vegetables to beets and carrots in oven.

 

After about 10 more minutes, in same bowl, combine beans, drizzle with more oil

and season. Add new vegetables to roasting vegetables.

 

Meanwhile, squeeze garlic cloves from skins; set aside.

 

After about 45 minutes from start of cooking, add tomatoes and reserved garlic

to roasting vegetables. Continue cooking until all vegetables are tender and

tomatoes are hot, 10-15 more minutes. Remove from oven, add half of basil and

toss. Allow to rest for about 5 minutes while you make the dressing.

 

To make dressing, combine vinegar and remaining oil in a small bowl. Add

remaining basil and chives and season to taste with salt and pepper.

 

To serve, transfer vegetables to warm bowl. Drizzle with dressing and sprinkle

with the Parmesan cheese, if you like.

 

 

 

 

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