| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
American |
Cooking, Live |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Eggplant; unpeeled, cut into 1-inch chunks |
| 3 |
|
Carrots; peeled and cut into 1-inch chunks |
| 2 |
|
Zucchini; cut into 1-inch chunks |
| 1 |
|
Leek; white and light green parts only, cleaned and sliced |
| 1 |
lb |
Baby new potatoes; quartered |
| 5 |
|
Garlic cloves; peeled but left whole |
| 3 |
tb |
Olive oil |
| 1 |
ts |
Finely chopped fresh thyme |
|
|
Salt and freshly ground black pepper |
| 2 |
tb |
Finely chopped parsley |
INSTRUCTIONS
GARNISH
Preheat the oven to 400 degrees. In a large roasting pan, combine the
eggplant, carrots, zucchini, leek, potatoes and garlic cloves and toss to
combine. Drizzle with 2 tablespoons of the olive oil. Add the thyme, salt,
and pepper, and mix well, being sure to coat all the vegetables evenly.
Roast for 30 minutes. Using long oven mitts to protect your hands, turn the
vegetables every 10 minutes as they roast. Then, add the remaining 1
tablespoon oil and continue roasting for 30 more minutes, turning once more
at the midway point. The mixture should be brown and caramelized.
Taste for seasoning. Spoon the vegetables into a large serving bowl and
garnish with the parsley. Serve immediately.
Yield: 4 to 6 servings
Notes: Recipe courtesy of Diane Rossen Worthington, "American Bistro"
Recipe by: Cooking live Show #9012
Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Dec 19, 1997
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