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Recipe Created by: Guest
Created On: 09 Oct 2008
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What is HARVEST VEGETABLE ROAST?
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HARVEST VEGETABLE ROAST |
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Ingredients
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2 or 3 zucchini squashes, angle sliced into 1/2-inch (1 cm) chunks
3 large pattypan squashes, cut into 8 wedges
2 large yellow crookneck squashes, angle sliced into 1/2-inch (1 cm) chunks
2 large onions, peeled and cut into 8 wedges
3 ears of fresh sweet corn, kernels cut off the cob
4 tomatoes, cut into 8 wedges each
2 red bell peppers, cored and cut into 1 1/2-inch (3.5 cm) squares
1 15-ounce (425g) can black beans, drained and rinsed
2 to 3 tablespoons extra virgin olive oil
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Several sprigs of fresh herbs like basil, sage, mint, parsley, or cilantro |
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Directions
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Preheat the oven to 375 degrees (Gas Mark 5) and have ready a 12 x 15-inch (30 x 37.5 cm) oven-proof baking dish. Combine the zucchini, pattypan, and crookneck squashes, onions, corn, tomatoes, bell peppers, and black beans in a very large bowl.
Drizzle lightly with the olive oil, sprinkle with thyme, salt, and pepper and toss well to coat all the vegetables.
Roast, uncovered, for 35 to 40 minutes, stirring the ingredients about half way through. Fork-test for tenderness and adjust baking time if needed.
Serve in the baking dish with a garnish of fresh herbs or transfer to an attractive serving bowl or a large, deep platter and finish with a garnish of several sprigs of fresh herbs. |
This Recipe is Rated: 0.0/5 (0 votes cast)
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