Roasted summer vegetables with lemon-thyme vinaigrette

[Guest guest]

Just a few odds and ends.

Crossposted to SDA-veg-recipes and Veg-Recipes

--

BonniThoza Adamant Dilettante, so keep it simple, please.

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

 

 

 

* Exported from MasterCook *

 

Roasted summer vegetables with lemon-thyme vinaigrette

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

----vegetables----

6 cups vegetables: baby beets (red or white) -- whole garlic

cloves

(unpeeled), green beans, summer squash

(cut into chunks), zucchini (cut into

chunks), eggplant (cut into chunks),

mushrooms, scallions (trimmed), onions

(cut into chunks), cherry tomatoes (whole)

2 tablespoons olive oil -- (2 to 4)

----vinaigrette----

Juice and grated zest from 1 large lemon

1/4 teaspoon paprika

1 Pinch cayenne pepper

1 clove garlic -- minced

2 tablespoons chopped chives

1 tablespoon thyme leaves -- minced

1/4 teaspoon salt

1/2 cup extra-virgin olive oil

Freshly ground black pepper to taste

 

Adjust oven rack to middle position and preheat oven to 375 degrees. Have ready

2-3 rimmed baking sheets.

 

For vegetables: If using beets or garlic, wrap in foil and transfer to oven. For

all other vegetables, toss with oil, keeping vegetables with different roasting

times separate from one another (see roasting guidelines that follow). Transfer

vegetables to baking sheets, being careful not to crowd them.

 

Roast vegetables, stirring occasionally, until tender but firm. Roasting times

vary depending on type of vegetable, but approximate times are: Beets, about 90

minutes; garlic, about 75 minutes; beans, squash, zucchini, eggplant or

mushrooms, about 60 minutes; scallions, onions and cherry tomatoes, about 45

minutes. Remove from the oven and set aside to cool slightly. Peel beets and

garlic.

 

For the vinaigrette: In a small bowl, whisk together the lemon juice and zest,

paprika, cayenne, garlic, chives, thyme and salt. Slowly whisk the oil into the

mixture and add black pepper to taste. Drizzle over the warm roasted vegetables

and toss gently. Serve at room temperature, or allow the vegetables to marinate

for a hour prior to serving; it will improve flavors.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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