Oven-roasted Vegetables

Yields6 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

¾ cup olive oil

¼ cup white wine vinegar

1 tbsp dried oregano

salt and pepper to taste

3 large zucchini, cut on diagonal into 1/2-inch-thick slices

¾ lb asparagus, ends trimmed

2 large red bell peppers, cut into 2-inch slices

12 large garlic cloves, peeled

2 large russet potatoes, peeled, cut lengthwise into 1/2-inch wedges

4 large carrots, peeled, cut on diagonal into 1/2-inch-thick slices

2 large turnips, peeled, cut into 1/2-inch wedges

Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 450 degrees.

Whisk oil, vinegar and oregano in small bowl to blend. Season dressing with salt and pepper.

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.

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.

Place sheet with potatoes on bottom rack. Bake 10 Minutes.

Place sheet with zucchini on top rack. Bake all vegetables until tender and slightly charred, stirring occasionally, about 25 Minutes longer.

Arrange vegetables on large platter. Drizzle with remaining dressing. Serve warm or at room temperature.

Nutrition Facts

6 servings

Serving size

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Oven-roasted Vegetables