Roasted Vegetable Medley

These roasted vegetables are great hot or cold, on their own or piled into pita bread for sandwiches.
  • 1/4 c. olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp. red pepper flakes
  • 1 tsp. coarse salt
  • 1/2 tsp. red pepper
  • 1/2 tsp. paprika
  • 1 tsp. dried thyme
  • 1 tsp. dried parsley
  • 1/2 lb. new potatoes
  • 1 small delectica squash, seeded and cut into bite-sized pieces
  • 1 red onion, cut into thin wedges
  • 1 medium eggplant, cut into bite-sized pieces
  • 2 small zucchini, sliced
  • 1 red pepper, cut into thin strips
  • 12 grape tomatoes, halved

Preheat the oven to 425 degrees. In a large baking dish, combine the oil, garlic and seasonings. Add the potatoes, squash and onion and toss well to coat the vegetables with the oil. Place in the oven for 10 minutes.

Remove the baking dish from the oven and add the eggplant, zucchini and red pepper. Toss well to coat all of the vegetables with the oil. Place in the oven for an additional 10 minutes.

Remove the baking dish from the oven and add the tomatoes. Toss well to coat all of the vegetables with the oil. Place in the oven for an additional 5 minutes. Remove from the oven and serve hot or cold as desired.

  • Yields: 6 servings
  • Preparation Time: 40 minutes
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