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Roasted Veggies 03

Roasted Veggies 03 is built on Roasted Garlic Flavored Olive Oil, Red Pepper Flakes, and Red Wine Vinegar Or Sherry. Scale it up or down for the number of people at the table.

Ingredients

• 1/2 cup
• 1/2 tsp
• 2 tbsp

Method (preview)

1. 1

   Preheat broiler and place rack 5 or more inches below the heat.

2. 2

   Place vegetables in a large bowl. Pour 4 tablespoons of roasted garlic olive oil (from the 1/2 cup) over vegetables and toss well.

3. 3

   Add more oil, if necessary, to coat vegetables.

4. 4

   Spread vegetables on one layer on a baking sheet.

5. 5

   Place in oven and roast until they are cooked through, about 30 minutes.

6. 6

   Stir vegetables occasionally to prevent burning.

7. 7

   Vegetables should brown slowly, lower the rack or the heat if they cook too quickly.

8. 8

   Heat the remainder of the roasted garlic olive oil in a small saute pan over medium high heat until hot.

9. 9

   Stir in the vinegar, fennel seed, red pepper flakes, and parsley.

10. 10

    Whisk well and add salt and freshly ground pepper to taste.

11. 11

    Remove dressing from heat.

12. 12

    Toss dressing with roasted vegetables and serve.