Roasted Peppers and Seasonal Vegetables

So simple, so healthy, so delicious! This versatile roasted pepper and vegetable recipe makes a great side dish for almost any meal. You can use any number of seasonal vegetables, herbs, and spices. The secret is a nice hot oven which will help caramelize the edges of the peppers, and give the roasted vegetables a deep, rich flavor.

Makes 8 Servings of Roasted Peppers and Seasonal Vegetables

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:

• 1/4 cup olive oil
• 1 garlic clove, crushed
• 1 large red bell pepper, seeded, cut in eighths
• 1 large green bell pepper, seeded, cut in eighths
• 1 large yellow bell pepper, seeded, cut in eighths
• 2 small yellow summer squash, cut in eighths
• 2 green zucchini, sliced in eighths
• 1 onion, peeled, cut in eighths
• salt and fresh ground black pepper to taste
• 1 tbsp rice vinegar, or sherry vinegar
• 2 fresh thyme springs, leaves picked
• 1 fresh rosemary spring, leaves picked

Preparation:

In a small saucepan, warm the oil and garlic over low heat, until the garlic begins to bubble. Turn off the heat and allow to sit for 30 minutes to infuse the oil.

Preheat oven to 450 degreesAdd the remaining ingredients to a large glass baking dish, and strain over the garlic oil. Toss to coat. Roast for 15 minutes in preheated oven. Remove and toss the vegetables. Put back in and roast for another 15 minutes, or until the vegetable are tender and the edges are browned.

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