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Roasted Vegatables
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1/4 cup | olive oil |
1 | garlic clove, crushed |
1 large | red bell pepper, seeded, cut in eighths |
1 large | green bell pepper, seeded, cut in eighths |
1 large | yellow bell pepper, seeded, cut in eighths |
2 small | yellow summer squash, cut in eighths |
2 | green zucchini, sliced in eighths |
1 | onion, peeled, cut in eighths |
salt | |
fresh ground black pepper to taste | |
1 tbsp | rice vinegar |
sherry vinegar, alternative |
2 fresh thyme springs, leaves picked
1 fresh rosemary spring, leaves picked
Preparation:
In a small saucepan, warm the oil and garlic over low heat, until the garlic begins to bubble. Turn off the heat and allow to sit for 30 minutes to infuse the oil.
Preheat oven to 450 degreesAdd the remaining ingredients to a large glass baking dish, and strain over the garlic oil. Toss to coat. Roast for 15 minutes in preheated oven. Remove and toss the vegetables. Put back in and roast for another 15 minutes, or until the vegetable are tender and the edges are browned.
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