A COLORFUL MIX OF VEGETABLES MAKE AN IDEAL ACCOMPANIMENT TO CHICKEN OR FISH OR TOSS WITH PASTA!!!!!!!!!!!!!ENJOY DAN:

OVEN ROASTED VEGETABLES by CHEF DAN:


Serves 4-6

(WITH VINAGRETTE)

INGREDIENTS:



2 tablespoons olive oil

1 pound new potatoes cut into 6 wedges

1 pound yams cut into 6 wedges

3 carrots cut into chunks

2 parsnips cut into chunks

2 red onions cut into thick wedges

1 fennel bulb, quarted

2 zucchini, thickly sliced

2 red bell pepper, seeded and cut into chunks

1 green bell pepper, seeded and cut into chunks

4 garlic cloves

1 tablespoon each oregano, basil, rosemary, and garlic chives



DIRECTIONS:



1. Preheat oven to 425 degrees.

2. In a large roosting pan, toss vegetables with olive oil and fresh herbs, and S.&.P.

3. Roast vegetables for 20 minutes.

4. Remove from oven and turn vegetables over.

5. Roast for an additional 20 minutes, or until vegetables are slightly brown.



VINAIGRETTE FOR ROASTED VEGETABLES IF DESIRED:

1. 3 garlic cloves, minced

2. 4 tablespoons balsamic vinegar

3. 1 tablespoon Dan’s honey

4. 1/4-cup olive oil

5. S.&.P. to taste

ENJOY DAN: hallelujah