Italian-Style Roasted Vegetables

Submitted by Irmgard

"From the Moosewood restaurant, courtesy of the Vegetarian Times."

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 4-6

ingredients

• Roasted Vegetables

• 2 potatoes, cut into 1-inch chunks
• 2 sweet potatoes, peeled and cut into 1-inch chunks
• 2 carrots, peeled and cut into 1-inch chunks
• 1 large onion, cut into wedges
• 1 zucchini, cut on the diagonal into 1/2-inch thick slices
• 2 bell peppers, cut into 1-inch chunks

• Italian Dressing

• 4 teaspoons olive oil
• 1⁄4 cup lemon juice
• 6 garlic cloves, minced
• 3 tablespoons fresh rosemary, minced
• 1 tablespoon fresh oregano, minced
• 1 teaspoon salt

directions

1. Preheat the oven to 425 degrees F.
2. Parboil the potatoes, sweet potatoes and carrots in boiling water to cover for 2 minutes.
3. Remove from the heat and drain well.
4. In a large bowl, combine the parboiled vegetables with the onion, zucchini and peppers.
5. Place the dressing ingredients in a bowl and whisk together.
6. Toss the vegetables with the dressing and place in a single layer on a large, ungreased baking tray.
7. Bake the vegetables, stirring every 15 minutes, until tender, about 45 minutes.