Roast Vegetable Medley
Use true baby carrots, which are sweet and tender, instead of shaved-down regular carrots.
1 cup baby carrots with tops (about 5 ounces)
1 1/2 tablespoons extra virgin olive oil
2 1/2 teaspoons chopped fresh oregano
2 1/2 teaspoons chopped fresh mint
3/4 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon freshly ground black pepper
24 garlic cloves, peeled (I would use already chopped)
8 large shallots, peeled and halved lengthwise
3 red bell peppers, cut into 1-inch pieces (about 1 1/4 pounds)
1 large yellow squash, halved lengthwise and cut into 1-inch pieces (about 6 ounces)
1 fennel bulb, cut into (1/2-inch thick) wedges (about 15 ounces)
1 large zucchini, halved lengthwise and cut into 1-inch pieces (about 7 ounces)
Preheat oven to 450Â°.
Place 1 oven rack in upper third of oven, and place the second rack in lower third of oven.
Cut tops off carrots; discard tops. Combine carrots and remaining ingredients except cooking spray in a large bowl; toss to combine. Divide vegetable mixture evenly between 2 jelly-roll pans coated with cooking spray. Bake at 450Â° for 12 minutes, stirring once; rotate pans on oven racks. Bake 12 additional minutes or until vegetables begin to brown, stirring once.
Yield: 8 servings (serving size: about 3/4 cup)
CALORIES 89(31% from fat); FAT 3.1g (sat 0.4g,mono 2g,poly 0.4g); PROTEIN 3g; CHOLESTEROL 0.0mg; CALCIUM 59mg; SODIUM 253mg; FIBER 3.6g; IRON 1.1mg; CARBOHYDRATE 14.3g
Cooking Light, APRIL 2006