Marinated Roasted Vegetable Medley Food

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.

MARINATED VEGETABLE MEDLEY

Steps:

• In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
• In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.

ROASTED GREEN VEGETABLE MEDLEY

Steps:

• Quarter the zucchini lengthwise and then cut in half. Place in a gallon resealable plastic bag along with the trimmed asparagus and green beans.
• Add in the olive oil, garlic, thyme, oregano, salt, pepper and crushed red pepper. Seal and toss to completely coat the vegetables. Release any extra air from the bag and store in the refrigerator, along with the Parmesan, until ready to roast.
• When ready to roast, preheat the oven to 425 degrees F. Remove the vegetable mix from the bag and spread it onto a sheet pan. Roast until the vegetables are tender and beginning to brown, 18 to 20 minutes, turning them halfway through the cooking time. Remove the vegetables from the oven and sprinkle the Parmesan over the top.

VEGETABLE MEDLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
• Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
• Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.

MARINATED ROASTED VEGETABLES

Steps:

• Blend all ingredients except for the vegetables in a large mixing bowl to make the marinade. Pour in the vegetables and stir them around so that they get initially coated with marinade.
• Marinate the vegetables in the refrigerator for about 2 hours, stirring once or twice.
• Place the vegetables, with all the marinade, in an 9" x 13" (or larger) casserole dish, cover with aluminum foil, and bake on the middle rack in a pre-heated oven at 375-degrees F. for 45 minutes.
• Serve hot.
• TIP: Sometimes the potatoes and carrots I use in this recipe are a little flaccid -- so, to fix that problem, all I do is soak them in really cold water (after they're peeled) for about 2 hours before marinating and they crisp right up!

MARINATED GRILLED VEGETABLE MEDLEY

Steps:

• In a large resealable plastic bag, combine the first five ingredients; add eggplant, squash and peas. Seal bag and turn to coat; refrigerate for 2 hours, turning once. , Drain and discard marinade. Place vegetables in a grill basket or disposable foil pan with slits cut in the bottom. Grill, covered, over medium heat for 5-7 minutes or until tender, stirring once.

ROASTED VEGETABLE MEDLEY WITH ARTICHOKE HEARTS AND MUSHROOMS

Steps:

• Cook green beans in boiling water (or steam in a microwave oven) until bright green color appears, remove from water, and remove pan from heat.
• Put sun-dried tomatoes into the water and let them reconstitute while you assemble the remaining items.
• Mix all fresh vegetables in large baking dish or roasting pan, and add crushed olives, garlic cloves, reconstituted tomatoes, and artichokes (with marinade) and stir well. Add enough olive oil [The oil in the marinated artichokes may be enough; however, extra virgin olive oil does add its own flavor.] to very lightly coat all the vegetables, and a splash of lemon juice (about 1 Tbsp).
• Sprinkle salt and pepper to taste and top with a light sprinkle of marjoram or parsley.
• Bake at 350 degrees on middle or lower rack until all vegetables are thoroughly hot (approximately 20-30 minutes), but not browned.
• If there is any liquid in the baking dish or roasting pan, drain off into a pot or microwaveable dish. Add cornstarch to a little cold water to aid in its dispersion and mix with the drained liquid (about 1 tablespoons of corn starch per cup of liquid). Heat until it thickens (stirring occasionally). Add to the roasted vegetable medley and mix well. This will coat all the vegetables with the full flavor.
• Serve hot.

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees.
• Line a 10x15 baking sheet with heavy duty aluminum foil.
• In large mixing bowl combine all vegetables and toss with olive oil and seasonings coating evenly.
• Transfer vegetables to foil lined baking dish and place in single layer.
• Place in oven and roast for about 25 minutes, stirring every 10 minutes until soft.
• Remove from oven and sprinkle with freshly grated parmesean cheese, if desired.

PAN ROASTED FRESH VEGETABLE MEDLEY

Steps:

• Saute shallots and garlic in 1 tbsp olive oil, then add another tbsp olive oil and all remaining veggies.
• Saute for five minutes.
• Deglaze with red wine.
• Let wine reduce for two minutes and serve.

ROASTED FRESH VEGETABLE MEDLEY

Steps:

• Cut potatoes into 1/8 inch thick slices.
• Arrange slices in a single layer in a 12 inch by 9 inch baking dish and drizzle lightly with some of the oil.
• Sprinkle lightly with salt and pepper.
• Cut unpeeled eggplant into ½ inch thick slices, then cut slices crosswise in half.
• Slice zucchini and summer squash in the same manner.
• Core and seed peppers, cut into ½ inch thick rings, and then in half to make half rings.
• Cut red onion into ¼ inch thick, half circles.
• Preheat oven to 375°F.
• To form a rainbow of colors, arrange all the vegetables over potatoes in compact, alternating rows, each vegetable slice standing balanced on its straight edge.
• Drizzle the vegetables with about ½ cup oil and sprinkle with salt and pepper.
• Cover the dish very tightly with aluminum foil.
• Bake for 1½ hours.
• Remove the foil and insert the tomato wedges between the rows of vegetables.
• Sprinkle basil over the tip and more olive oil if vegetables seem to be drying out.
• Bake the vegetables uncovered 30 to 40 minutes longer.
• Serve warm.

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat the oven to 375 degrees F.
• Put all vegetables into large baking pan (I use a large disposable pan, but have lost the cover that gave the dimensions for it. Use one that fits all the vegetables at once).
• Add olive oil and red wine vinegar and coat all vegetables using your hands.
• Add garlic powder, salt and pepper and mix well.
• Bake in the oven for 1 hour and 15 minutes. Serve warm.