Daniel Catalaa

Roasted Vegetables

This recipe yields ??? cups of roasted vegetables. You will need three separate cookie sheets to roast the vegetables in the oven.

Ingredients

  • Olive oil, 1/2 Cup
  • Wine, white, (e.g. Chardonnay), 2 Cups
  • Lemon, juice of 2
  • Salt, 2 tsp.
  • Pepper flakes, 1/2 tsp.
  • Pepper, black, ground, 1 tsp.
  • Garlic, chopped coarsely, 8 cloves.
  • Herbs, dry, (e.g. sage, oregano, parsley), ??? Amount
  • Vegetable medley, chopped: potatoes, red bell peppers, string beans, eggplant, mushrooms, cauliflower, etc. ???Amount, 8 cups

Directions

  1. Assemble marinade: In a very large bowl pour in the white wine, lemon juice, olive oil, salt, pepper, dry herbs, garlic, and pepper flakes.
  2. Marinade vegetables: Pour chopped vegetables into marinade and mix thoroughly to completely cover the vegetables. Let the mixture sit at room temperature for 1 hour.
  3. Preheat oven: Pre-heat oven to 400 F on the convection baking setting. Place 3 racks in the oven, evenly spaced top to bottom.
  4. Cook at high temperature: Divide the vegetables evenly among 3 cookie sheets then place in the preheated oven for 30 minutes.
  5. Cook at medium temperature: After 30 minutes of baking, mix around the vegetables then rotate the pans within the oven to ensure even baking. Lower the temperature to 350 F and bake for another 30 minutes but lowe
  6. Serve or store: Bring to table and serve as an accompaniment or let cool on a rack and then store in glass tupperware in the refrigerator