This is ideal for early spring gatherings, when we have had enough root vegetables for the year, but gardens are not yet in full bloom. When preparing this dish for entertaining, slightly under-cook them in advance, then heat and finish cooking just before serving.
Roast Spring Vegetables
8 large shallots, peeled and halved lengthwise
24 garlic cloves, peeled
2 fennel bulbs, cut into 1/2-inch thick wedges
3 red bell peppers, each cut into 4 panels, each panel halved on a diagonal
1 large zucchini, halved lengthwise and cut into 1-inch triangles
1 large yellow squash, halved lengthwise and cut into 1-inch triangles
1 cup baby cut carrots
3 tablespoons extra virgin olive oil
1 teaspoon dried mint
1 teaspoon dried marjoram
1 teaspoon dried oregano
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1. Preheat oven to 450°F and place one rack in the upper third and one in the lower third of the oven. Coat 2 large baking sheets with cooking spray.
2. Combine the shallots, garlic, fennel, peppers, zucchini, squash, carrots, oil, mint, marjoram, oregano, salt, and pepper in a large bowl; toss well. Divide between the 2 prepared baking sheets. Roast vegetables 12 minutes. Stir vegetables then reverse position of the baking sheets. Roast 12 minutes, stir vegetables and reverse position. Bake until vegetables are tender and beginning to brown in spots, about 8-10 minutes longer.
Makes 8 – 10 servings
