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Spring Edition
Volume 98, Number 4


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Roasted Summer Vegetables

A versatile summer recipe that can be used as a side dish, main dish or salad. Be sure to make enough for leftovers to put on pizza. Try a variety of vegetables: any summer squash, onions, potatoes, tomatoes, green beans, green or red peppers, mild chili peppers, carrots, eggplant, mushrooms or fennel.  Serves 8 (side dish), 4-6 (main dish)

8-10 cups fresh vegetables

Cut into bite-size pieces for even cooking time (i.e., thinly slice potatoes but chop summer squash in larger chunks). Toss with one of the seasoning options below. Then spread seasoned vegetables in a thin layer on a baking sheet and bake in preheated oven at 425 F for 20 minutes. Stir occasionally.

For a main dish: Serve over cooked penne pasta, wild rice, or couscous and top with freshly grated Parmesan cheese.

For a salad: Cool vegetables (or use the leftovers) and add 2 cups diced tomatoes, 3 ounces feta cheese, and additional vinaigrette dressing.

Seasoning 1:

3 tablespoons fresh basil (chopped)

2 tablespoons fresh cilantro (chopped)

1 1/2 tablespoons fresh thyme (chopped)

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1-4 cloves garlic (minced)

Seasoning 2:

1 tablespoon olive oil

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon dried thyme

1/8 teaspoon pepper

Seasoning 3:

3/4 cup Italian dressing or vinaigrette dressing

Seasoning 4:

4 cloves garlic (minced)

1/3 cup olive oil

2 tablespoons each fresh thyme, oregano, basil (chopped)

2 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon pepper

 

Simply in Season cookbook

From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert.

Copyright C 2005 by Herald Press, Scottdale, PA. All rights reserved. Used

by permission.


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