David de Jongh's Cookbook

Roasted Vegetables

 

1 medium Yam (6-8oz)

½ Red Pepper

1 Parsnip

Medium onion

1 Rutabaga (swede)

1 yellow pepper

2 Medium potatoes

 

1 Turnip

¾ Cup Extra Virgin Olive oil

2-3 Medium carrots

Small zucchini squash (courgette)

Rosemary, chervil, oregano (or Italian herb mixture)

Garlic powder

 

Cut root vegetables and zucchini into chunks (about 1½” cubes).  Steam or microwave potatoes to give them a head start.  Roll chunks in olive oil in a large roasting pan. Core peppers and slice into circles.  Slice onions into rings.  Sprinkle with herbs to your taste.

Cook about 1hr at 350°F.

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