• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Wood-Oven-Roasted Seasonal Vegetables

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • ----------------------------------MARINADE----------------------------------
  • 1/2 c Olive oil
  • 6 Cloves garlic; finely
  • -chopped
  • 1 tb Fresh rosemary leaves;
  • -chopped
  • 1 tb Fresh thyme leaves; chopped
  • 1/2 ts Ground black pepper
  • 1/2 ts Salt


3 lg Carrots; slice crosswise
2 md Red onions; halved
-lengthwise, each half
1 pt Brussels sprouts; halved
2 sm Sweet yellow peppers; halved
-lengthwise, each half
2 sm Sweet red peppers; halved
-lengthwise, each half
2 md Yellow squash; halved
-lengthwise, cut across 1"
2 md Zucchini; halved lengthwise,
-cut across 1" slices

Several hours or day before serving, heat oven to 375°F. Prepare Marinade;
In small bowl, combine oil, garlic, rosemary, thyme, pepper, and salt.

In medium-0size bowl, combine carrots and about 1 1/2 tablespoons Marinade;
spread out on rimmed baking sheet. Repeat with onions and brussels sprouts
on another rimmed baking sheet. Roast 25 to 35 minutes or until vegetables
are fork-tender.

Meanwhile, in same bowl, repeat with yellow and red peppers, then with
squash and zucchini, placing both peppers on one rimmed baking sheet and
both squash on another. Divide any remaing Marinade over vegetables. Roast
vegetables 10 to 15 minutes or until crisp-tender. Combine all vegetables
in large roasting pan; cool to room temperature; cover and refrigerate
until 20 to 25 minutes before serving.

To serve, heat oven to 350°F. Uncover vegetables and roast until heated
throughabout 20 minutes. Transfer vegetables to serving bowl and serve.

NOTES : When roasted in a wood oven as they are at Follonico, this
vegetable mixture takes on a delicious smoky flavor. We adapeted the recipe
for standard ovens and, although not smoky in flavor, the
herb-and-garlic-seasoned vegetables are equally delicious.

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