Garlic and Rosemary Roasted Vegetables
8 large garlic cloves, halved
Blend garlic, rosemary, pepper and salt in food processor until garlic and rosemary are finely chopped. Gradually blend in oil. Combine squash, potatoes, shallots and turnip in large bowl. Add 1/3 cup rosemary-garlic marinade and toss to coat. Combine green and red bell peppers and eggplant in large bowl. Add 1/3 cup marinade and stir to coat. Let vegetables stand 30 minutes, tossing often. Reserve remaining marinade.
2 tablespoons coarsely chopped fresh rosemary
1 teaspoon coarsely ground black pepper
3/4 teaspoon kosher salt
1 cup olive oil
one 1 1/2-pound butternut squash, peeled, uartered lengthwise, cut into 2-inch pieces
12 small white potatoes (about 1 pound), peeled, halved lengthwise
10 large shallots, peeled, halved through root end
1 large turnip peeled, cut into 8 wedges
2 green bell peppers, each cut into 6 strips, seeded
2 red bell peppers, each cut into 6 strips, seeded
1 1-pound eggplant, cut lengthwise into 6 strips, then halved
non-stick olive oil cooking spray
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375 degrees F. Spray 2 large baking sheets generously with nonstick spray. Arrange squash, potatoes, shallots and turnip in single layer on 1 sheet; place on upper rack in oven. Arrange green and red bell peppers and eggplant on second sheet. Place on lower rack in oven. Roast all vegetables 30 minutes. If vegetables on sheet with eggplant are tender, remove sheet to work surface, or roast on upper rack 5 to 10 minutes longer. Stir potato mixture on second sheet. Roast on bottom rack until tender and brown, about 15 minutes longer.
Can be made 2 hours ahead. Let stand on sheets. Rewarm 20 minutes in 375 degrees F oven.
Arrange vegetables on platter. Drizzle with some of reserved marinade. Serve, with remaining marinade.
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