Italian New Years Roasted Vegetables

Serving Size : 12
Ingredients

for prepare Italian New Years Roasted Vegetables

:

Amount	Measure	Ingredient - Preparation Method
marinade italian new years roasted vegetables
1/2	cup	olive oil
6	cloves	garlic - finely chopped
1	tablespoon	fresh rosemary - chopped
1	tablespoon	fresh thyme - chopped
1/2	teaspoon	ground black pepper
1/2	teaspoon	salt
vegetables italian new years roasted vegetables
3	large	carrots - sliced crosswise
diagonally italian new years roasted vegetables
2	medium	onions - halved lengthwise
each half quartered italian new years roasted vegetables
1	pint	brussel sprouts - halved lengthwise
2	small	sweet yellow peppers - halved lengthwise
each half quartered italian new years roasted vegetables
2	medium	yellow squash - halved lengthwise
in crosswise 1" slices italian new years roasted vegetables
2	medium	zucchini - halved lengthwise

Several hours or the day before serving heat oven to 375F. Prepare the marinade: In small bowl combine the oil, garlic, rosemary, thyme, pepper and salt. In medium-size bowl combine carrots and 1 1/2 tablespoons marinade; spread out on rimmed baking sheet. Repeat with onions and Brussels sprouts on another rimmed baking sheet. Roast 25-35 minutes or until vegetables are fork tender. Meanwhile, in same bowl, repeat with yellow and red peppers, then with squash and zucchini; placing both peppers on one rimmed baking sheet and both squash on another. Divide any remaining Marinade over vegetables. Roast vegetables 10-15 minutes to until crisp tender. Combine all vegetables in large roasting pan; cool to room temperature; cover and refrigerate until 20-25 minutes before serving. To server, heat oven to 350F. Uncover vegetables and roast until heated through, about 20 minutes. Transfer vegetables to serving bowl and serve. Country Living January 1998, page 107.

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