Oven-Roasted Vegetables
Maria Leija
ingredients
- 1 lb boiling potatoes, cut into 2-inch chunks
- 1 lb butternut squash, cut into wedges and seeded
- 6 small red onions, quartered
- 4 tbsp extra virgin olive oil
- 8 cloves garlic, unpeeled
- 2 red bell peppers, seeded and cut into chunks
- 4 springs of rosemary
- 4 springs of bay leaves
- Sea Salt
directions
- 1
Bring a large saucepan of water to a boil, add salt and the potatoes, and cook for 5 minutes. Drain, then put in a large roasting pan. Add the squash, onions, and 2 tbsp of the olive oil. Toss to coat, then roast in a preheated oven at 400 degrees for 10 minutes.
- 2
Add 1 extra tablespoon of oil to the roasting pan, followed by the garlic and peppers, 2 springs of rosemary, and 2 springs of bay leaves. Roast for 15 minutes then add the rest of the herbs and continue roasting for 10 - 15 minutes. Turn the vegetables occasionally until they are all tender and the edges slightly charred. Trail the remaining oil over the top, then serve.
notes
Variation: Sprinkle the vegetables with 3 tbsp of pine nuts and some feta cheese 5 minutes before the end of the cooking time.
Source: Maria Leija
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