Ingredients
1 c. each: carrots, zucchini, sweet potatoes, onions, red potatoes, green and red bell peppers
1/4 c. chopped garlic
2 Tbsp. olive oil
2 tsp. rosemary
salt and pepper to taste
Method
Sources
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German V-blade slicer — safer than flat mandoline, multiple inserts
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
German V-blade slicer — safer than flat mandoline, multiple inserts
Every vegetable technique — braising, roasting, grilling, raw
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Spanish chef's vegetable manifesto — innovative technique-driven
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat oven to 400°. Cut all vegetables into large chunks or slices. Put in large bowl and set aside. In small bowl, mix garlic, olive oil, rosemary, salt and pepper. Pour garlic mixture over vegetables and mix thoroughly. Bake at 400° on nonstick pan. Stir and rotate vegetables on pan every 20 minutes for 1 hour or until browned.