ROASTED VEGETABLES WITH HERBS ENJOY DAN:

                  OVEN ROASTED VEGETABLES by CHEF DAN:

Serves 6-8

INGREDIENTS:

4 tablespoons Garlic expressions, classic oil vinaigrette

2 red bell peppers, cored and cut into quarters

1 green bell pepper, cored and cut into quarters

2 onions cut into quarters

8 baby portabella mushrooms, halved

6 new potatoes, halved

3 carrots, scrubbed and left whole

10 asparagus, trimmed

3 garlic cloves,

1 tablespoon fresh thyme

2 teaspoons fresh rosemary

2 teaspoon dried basil

2 teaspoons dried oregano

2 tablespoon balsamic vinegar

Sea salt and freshly cracked black pepper

DIRECTIONS:   (PRE-HEAT OVEN TO 425 DEGREES)

Wash and dry vegetables.

Any combinations of vegetables in season may be used.

1.   Arrange vegetables in a baking dish or roasting pan in a single layer.

2.   Drizzle the vegetables with garlic oil expressions.

3.   Toss to coat.

4.   Sprinkle with herbs and salt and pepper.

5.   Roast in pre-heated oven.

6.   Reduce heat if vegetables are browning too quickly before they are done.

7.   As some vegetables cook, they may be removed while the others are left to finish cooking.

8.   Add more garlic expression oil if the vegetables absorb the oil and become dry during the cooking.

ENJOY DAN:                   BON-APPETITE!!