Recipe - Roasted Seasonal Vegetables

1 lg Eggplant; unpeeled, cut into
1inch chunks
3 Carrots; peeled and cut into
1inch chunks
2 Zucchini; cut into 1inch
chunks
1 Leek; white and light green
parts only, cleaned and
cut or sliced up
1 pound Baby new potatoes; quartered
5 Garlic cloves; peeled but
left whole
3 tablespoon Olive oil
1 teaspoon Finely chopped fresh thyme
Salt and freshly ground
black pepper

GARNISH
2 tablespoon Finely chopped parsley

Preheat the oven to 400 degrees. In a large roasting pan, combine the
eggplant, carrots, zucchini, leek, potatoes and garlic cloves and toss to
combine. Drizzle with 2 tablespoons of the olive oil. Add the thyme, salt,
and pepper, and mix well, being sure to coat all the vegetables evenly.

Roast for 30 minutes. Using long oven mitts to protect your hands, turn the
vegetables every 10 minutes as they roast. Then, add the remaining 1
tablespoon oil and continue roasting for 30 more minutes, turning once more
at the midway point. The mixture should be brown and caramelized.

Taste for seasoning. Spoon the vegetables into a large serving bowl and
garnish with the parsley. Serve immediately.

Yield: 4 to 6 servings

Notes: Recipe courtesy of Diane Rossen Worthington, "American Bistro"

Recipe by: Cooking live Show #9012

Posted to MCRecipe Digest V1 #967 by "Angele and Jon Freeman"
jfreeman@comteck.com on Dec 19, 1997