Yields6 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins
¾cupolive oil
¼cupwhite wine vinegar
1tbspdried oregano
salt and pepper to taste
3large zucchini, cut on diagonal into 1/2-inch-thick slices
¾lbasparagus, ends trimmed
2 large red bell peppers, cut into 2-inch slices
12large garlic cloves, peeled
2 large russet potatoes, peeled, cut lengthwise into 1/2-inch wedges
4large carrots, peeled, cut on diagonal into 1/2-inch-thick slices
2large turnips, peeled, cut into 1/2-inch wedges
1
Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 450 degrees.
2
Whisk oil, vinegar and oregano in small bowl to blend. Season dressing with salt and pepper.
3
Combine zucchini, asparagus, bell peppers and garlic in large bowl. Add 1/4 cup dressing and toss to coat. Arrange on large baking sheet. Sprinkle with salt and pepper.
4
Combine potatoes, carrots and turnips in same large bowl. Add 1/4 cup dressing and toss to coat. Arrange on another large baking sheet. Sprinkle with salt and pepper.
5
Place sheet with potatoes on bottom rack. Bake 10 Minutes.
6
Place sheet with zucchini on top rack. Bake all vegetables until tender and slightly charred, stirring occasionally, about 25 Minutes longer.
7
Arrange vegetables on large platter. Drizzle with remaining dressing. Serve warm or at room temperature.
3large zucchini, cut on diagonal into 1/2-inch-thick slices
¾lbasparagus, ends trimmed
2 large red bell peppers, cut into 2-inch slices
12large garlic cloves, peeled
2 large russet potatoes, peeled, cut lengthwise into 1/2-inch wedges
4large carrots, peeled, cut on diagonal into 1/2-inch-thick slices
2large turnips, peeled, cut into 1/2-inch wedges
Directions
1
Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 450 degrees.
2
Whisk oil, vinegar and oregano in small bowl to blend. Season dressing with salt and pepper.
3
Combine zucchini, asparagus, bell peppers and garlic in large bowl. Add 1/4 cup dressing and toss to coat. Arrange on large baking sheet. Sprinkle with salt and pepper.
4
Combine potatoes, carrots and turnips in same large bowl. Add 1/4 cup dressing and toss to coat. Arrange on another large baking sheet. Sprinkle with salt and pepper.
5
Place sheet with potatoes on bottom rack. Bake 10 Minutes.
6
Place sheet with zucchini on top rack. Bake all vegetables until tender and slightly charred, stirring occasionally, about 25 Minutes longer.
7
Arrange vegetables on large platter. Drizzle with remaining dressing. Serve warm or at room temperature.
