Sunday, October 25, 2009
Roasted Vegetable Medley
This is probably my favorite way to enjoy vegetables. In the summer we prepare these in a grill basket on the barbecue, but they are wonderful roasted in the oven as well. You can use whatever combination of vegetables you love-the following is my favorite combination.
red skinned potatoes
sweet potatoes-peeled (my favorite is the dark skinned/orange inside variety)
bell peppers-red, yellow, orange, green
Prepare each vegetable and cut in fairly the same size chunks. Because the red skinned potatoes take the longest, leave these separate and put them on 20 minutes before the remainder of the vegetables. Toss all the vegetables with a generous amount of olive oil, balsamic vinegar and seasonings. My favorite is Montreal Steak Seasoning, but you can use whatever you like.
Place in a grill basket on a hot barbecue or on a baking sheet in a very hot oven- 450 degrees. Roast until slightly browned on the edges and tender to your likeness. In the oven, I roast the red potatoes for 20 minutes, add the remainder of the vegetables and roast for an additional 20 minutes and that is usually perfect.