OVEN ROASTED VEGETABLES

OVEN ROASTED VEGETABLES 2 red peppers 1 green bell pepper 2 onions 2 zucchini 8 oz. box mushrooms 6 new potatoes, scrubbed 1 tsp. salt 2 cloves garlic, crushed or pressed coarsely ground pepper 1/2 tsp. oregano 1/2 tbsp. basil 1/2 tsp. rosemary

Wash and dry vegetables. Any combination of vegetables in season may be used. Cube them into large bite-size pieces. Halve mushrooms, if large. Potatoes can be parboiled (or put in first). Arrange vegetables in a baking dish or roasting pan in a single layer.

Crush the garlic with salt using the side of a large knife until pureed (or use a garlic press). Stir into oil.

Drizzle the vegetables with olive oil and toss to coat well.

Sprinkle with pepper, oregano, basil and rosemary.

Roast in oven at 400°F; reduce heat if vegetables are browning too quickly before they are done. Vegetables may not cook at the same rate. As some of the vegetables cook, they may be removed while the others are left to finish cooking. Add more olive oil if the vegetables absorb the oil and become dry during the cooking (or use olive oil spray).

Can be served hot or room temperature.

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