Roasted Mediterranean Vegetables
By Peggy Pursley, RD
1-lb. Package Baby
Carrots
1 lb. Red Potatoes, cut
into 3/4” chunks
1 lb. Sweet Potatoes, peeled
and cut into 3/4” chunks
1 lb. Turnips or Rutabaga,
peeled and cut into 1/2” chunks
3 Medium Onions, peeled
and cut into 1/8 wedges
10–15 Cloves of Garlic,
peeled
1 Yellow Pepper, seeded
and cut into 1” chunks
1 Red Pepper, seeded and
cut into 1” chunks
Olive Oil Flavored Cooking
Spray
2 Tbsp. Balsamic Vinegar
1/2–3/4 tsp. Italian Herbs,
crushed
3/4–1 tsp. Salt
1/4 tsp. Freshly Ground
Black Pepper
Directions:
Preheat oven to 425(F. Cut
potatoes, sweet potatoes and turnips as directed. (No need to peel the
red potatoes). Thoroughly spray 2 large shallow metal roasting pans with
olive oil flavored cooking spray. (Do not use a glass dish). Spread root
vegetables in a single layer on the baking pans. Spray vegetables
lightly with cooking spray. Roast vegetables for 15 – 20 minutes, (until
just starting to get a little tender). Meanwhile, prepare remaining vegetables.
Stir and turn root vegetables. Mix in remaining vegetables. Spread into
an even layer, and re-spray with cooking spray. Continue to roast until
vegetables are browned and just tender, turning one more time. (Remaining
roasting time will be about 20 – 25 minutes.) Do not overcook!
Remove from oven. Allow to
cool slightly. Turn into a large bowl. Mix in vinegar, salt, pepper and
Italian herbs. Serve warm or at room temperature.
Makes 15 – 20 cups.
About 80 calories a cup.. |
