Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Roasted Vegetable Medley




Source of Recipe


Cooking Pleasures, Dec 03/Jan 04






Recipe Introduction


When roasting several types of vegetables at once, dense ones such as potatoes and onions must be partially cooked first. Then when they're roasted, they become tender at the same time as quicker-cooking produce.





List of Ingredients



• 18 red pearl onions
  
• 12 oz small red-skinned potatoes (8 to 12 potatoes), quartered
  
• 2 small zucchini, sliced diagonally (1/2 inch)
  
• 1 fennel bulb, cut into 12 wedges
  
• 6 garlic cloves
  
• 3 large sprigs fresh thyme
  
• 1/2 tsp salt
  
• 1/4 tsp freshly ground pepper
  
• 1 T canola or olive oil
  






Instructions



1. Heat oven to 450. Cook onions in medium saucepan of boiling water 1 minute. Remove with slotted spoon, rinse under cold water. Drain; peel.
   
2. Cook potatoes in same boiling water 10 to 12 minutes or until just tender. Rinse under cold water; drain. Cut in half.
   
3. Combine onions, potatoes, zucchini, fennel, garlic and thyme sprigs on rimmed baking sheet. Sprinkle with salt and pepper; drizzle with oil. turn vegetables to evenly coat.
   
4. Bake 25 to 30 minutes or until tender, turning once or twice.
   






Final Comments


6 servings