I’ve made roasted vegetables many times but never took the time to find an actual recipe. I would always make this in a hurry by adding some salt, pepper, olive oil and thyme over the vegetables and then roast them for half an hour or so. Today however, I have decided to search for some recipes (mostly looking for a better dressing) and I found a good one on epicurious.com. I have adjusted the recipe to my taste and availability of ingredients… not something unusual in Roxy’s Kitchen :). It turned out to be better than expected. Here’s how I made it…
Time: 50 min, Prep: 15 min. Cook: 35 min.
Servings: 4-6
Ingredients:
- 2 Tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 6 Tbsp olive oil
- 3 garlic cloves
- 2 tsp thyme
- 1 tsp basil
- 1 onion
- 1 red / yellow / orange pepper
- 2 medium zucchini
- 7-8 small Yukon gold potatoes
- Salt and pepper
Directions:
In a small bowl combine vinegar, mustard, olive oil and minced garlic. Stir in thyme and basil. Cover and chill until you prepare your vegetables.
Cut zucchini in half, lengthwise and then cut into chunks.
Thinly slice onion and cut carrots into chunks.
Core and seed red pepper and cut into strips. Thoroughly wash potatoes and cut into quarters.
Preheat the oven to 450°F (230°C). Place all vegetables in a large baking pan and sprinkle salt and pepper. Add dressing and toss to coat.
Bake for about 35 minutes, until vegetables are tender and slightly brown around the edges.
