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Exotic Roasted Veggies

HollyPinafore's picture
Holly makes roasted farm-fresh vegetables with a sun-dried tomato balsamic vinaigrette.
Ingredients
  Red and yellow banana peppers 1⁄4 Cup (4 tbs), cut in 1/2" pieces
  Parsnips 1⁄4 Cup (4 tbs), cut in 1/2" pieces
  Turnips 1⁄4 Cup (4 tbs), cut in 1/2" pieces
  Black radish 1⁄4 Cup (4 tbs), cut in 1/2" pieces
  Purple cauliflower 1⁄4 Cup (4 tbs), cut in 1/2" pieces
  Extra virgin olive oil 2 Tablespoon
  Salt and pepper To Taste
For sun dried tomato dressing
  Sun dried tomatoes 2 Tablespoon
  Balsamic vinegar 3⁄4 Cup (12 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Rosemary 1⁄2 Teaspoon
Directions

GETTING READY
1. Preheat the oven to 400°F.
2. In a food processor, place all the vinaigrette ingredients and process until smooth and well blended.

MAKING
3. Using a sharp knife cut the vegetables into ½ inch pieces and place in a bowl.
4. Add in the olive oil, salt and pepper and toss well to mix.
5. In a foil lined baking sheet, put all the vegetables and spread in a single layer.
6. Cover the vegetables with foil and bake in the oven for 20 minutes.
7. Remove the foil, mix the vegetables with spoon and allow to roast for another 20 minutes.
8. Remove the vegetable from the oven, drizzle the vinaigrette on top and toss well to coat.

SERVING
9. Serve the roasted vegetable hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Taste: 
Savory
Method: 
Roasted
Restriction: 
Vegetarian, Low Cholesterol
Ingredient: 
Vegetable
Interest: 
Fall, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Want to add an interesting twist to mainstream roasted vegetables? Then watch this video by HollyPinafore and learn to make tasty roasted veggies that are a class apart. Watch and learn.

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