Recipe: Moosewood Restaurant Italian-Style Roasted Vegetables (with Italian Dressing)

ITALIAN-STYLE ROASTED VEGETABLES

"Many Moosewood patrons love the restaurant's very versatile roasted vegetables, served with several variations. This version is dressed with Italian seasonings. Select at least four different vegetables, or follow the combination below."

2 potatoes, cut into 1-inch chunks or cut in half lengthwise and sliced crosswise into 1/2-inch-thick semicircles
2 sweet potatoes, peeled and cut into 1-inch chunks or sliced as above
2 carrots, peeled and cut into 1-inch chunks or cut on diagonal
1 large onion, cut into wedges
1 Medium Zucchini, cut into 1-inch chunks or cut on diagonal
into 1/2-inch-thick slices
2 bell peppers, cut into 1-inch chunks
FOR THE ITALIAN DRESSING:
4 Teaspoons olive oil
1/4 cup fresh lemon juice
6 cloves garlic, minced or pressed
3 Tablespoons minced Fresh Rosemary
1 Tablespoon minced Fresh Oregano
1 Teaspoon salt

Preheat oven to 425 degrees F.

Parboil potatoes, sweet potatoes and carrots in boiling water to cover for 2 minutes. Remove from heat, and drain well.

In large bowl, combine parboiled vegetables with onions, zucchini and bell peppers.

Place ingredients for the Italian Dressing in bowl, and whisk together or puree in blender. Toss vegetables with dressing, and place in single layer on large unoiled baking tray.

Bake vegetables, stirring every 15 minutes, until tender, about 45 minutes.

TIP:
To speed preparation, parboil the harder, longer-cooking vegetables, such as sweet potatoes and potatoes, before roasting them.

Makes 4 servings
Source: Moosewood Restaurant, Vegetarian Times magazine