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Seasonal Vegetable Medley

Healthycooking's picture
Ingredients
For vegetables
  Zucchini 1 , sliced lengthwise into 1/2 inch thick pieces
  Yellow summer squash 2 , sliced lengthwise into 1/2 inch thick pieces
  Japanese eggplant/1 medium eggplant 4 , sliced lengthwise into 1/2 inch thick pieces
  Onion 1 , sliced lengthwise into 1/4 inch thick pieces
  Red bell pepper 1 , sliced lengthwise into 1/2 inch thick pieces
For seasoning
  Olive oil 1⁄4 Cup (4 tbs)
  Dried oregano 1⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Dried basil 1 Tablespoon
  Cayenne pepper 1⁄8 Teaspoon
  Crushed fennel seeds 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Coarsely cracked black pepper 1⁄8 Teaspoon
  Freshly squeezed lemon juice 1⁄4 Cup (4 tbs)
For roasted vegetables
  Cubed potatoes 1 Cup (16 tbs), 1 inch (Washed)
  Cubed sweet potatoes/Turnips 1 Cup (16 tbs), cut into 2 inch cubes
  Sliced carrots 1 1⁄2 Cup (24 tbs), peeled, 1/2 inch rounds
  Sliced parsnips 1 Cup (16 tbs), peeled, 1/2 inch rounds
  Quartered onions 1 Cup (16 tbs)
  Caraway seeds 1⁄2 Teaspoon
Directions

GETTING READY
1. Preheat oven to 375°F.

MAKING
For grilled summer vegetables
2. Mix the seasoning ingredients; pour over vegetable slices kept in a large bowl, and toss for even coating.
3. Arrange on the grill on medium to low heat and grill for 4 minutes, turning after 2 ½ minutes. Transfer to a large bowl.
For roasted winter vegetables
4. Mix the seasoning ingredients; pour over vegetable slices kept in a large bowl, and toss for even coating.
5. Arrange on a baking sheet greased with olive oil and bake for 35 minutes or until vegetables turn golden brown, turning after 20 minutes.

SERVING
6. Arrange the grilled vegetables and roasted vegetables in an attractive way in a platter and serve hot with a spicy dip.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Grilling
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes

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