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Roasted Summer Vegetables

by in Aug 2001
Roasted Summer Vegetables
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Yield: Makes 6 servings.

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  • 4 large unpeeled potatoes, cut into chunks
  • 1 red onion, cut into wedges
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt, plus to taste
  • pepper, to taste
  • 1 tablespoon minced fresh thyme or rosemary
  • 1 cup baby carrots, trimmed
  • 1/2 pound pattypan or other squash slices
  • 4 peppers, red, yellow, or green, sliced
  • 2 lemons, sliced


Preheat oven to 425 degrees F. In 13x9 pan, toss potatoes and onion in 1 tablespoon olive oil, 1/2 teaspoon salt, pepper, and herbs. Roast 15 minutes. Add carrots, squash, peppers, and 2 tablespoons olive oil. Add salt and pepper to taste and half the lemon slices. Roast 45 minutes more, turning vegetables until tender. Garnish with lemon slices.

Updated Wednesday, February 9th, 2005

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