Oil Roasted Vegetables

This is the season that brings an abundance of fresh harvested vegetables to the farmer’s markets. A platter of oil roasted vegetables served as a side dish is an especially attractive addition to any dinner table

There are many combinations you can use but our favorites for color, texture and taste are green beans, yellow squash, zucchini and red and yellow bell peppers. This combination has received huzzahs when ever we have served it. It is also a great dish as a contribution to a pot luck dinner. It travels well and doesn't need reheating at the event.

The recipe is simple:

Step 1. Preheat oven to 375’
Step 2. Wash and Dry vegetables
Step 3. Except for green beans* cut vegetables in strip1/2-1” wide & about 3” long
* Green beans to be added whole for roasting after first blanching for a few minutes
Step 4. Arrange in a shallow baking dish in a single layer( you may need to do two batches depending on the amount you wish to serve)
Step 5. Brush vegetables with olive oil
Step 6. Sprinkle with course salt-about 1-2 tablespoons. They can stand more salt than you would think
Step 7. Bake in oven about 20 minutes until slightly limp

Serve on a large platter slightly warm or at room temperature. Arrange the vegetables in separate groupings on the large platter rather than mixed, so guests can select preferences

Tip: The comment on salt should be considered. The only mistake we have made with this recipe is too little salt. Don’t pile it on but be slightly more liberal in your application than instinct indicates. (Note that I said Slightly)