Saturday, May 19, 2012

Roasted Vegetables

1 pound of spring and summer veggies (asparagus, carrots, radishes, small baby onions, snap peas, yellow squash)  use any of your favorites.

5 medium size unpeeled garlic cloves
3 tablespoons of extra virgin olive oil
Salt (optional)  and pepper for flavor

Preheat you oven at 450 degrees

Combine all your veggies garlic and olive oil in a large bowl. Season with salt and pepper. Toss well to coat, then spread  single layer on a baking sheet.  Roast stirring halfway through, until tender and golden brown for about 20-25 minutes.  Serve at room temperature or warm. Makes 4 servings

This is great to serve for a summer barbecue or a dinner 

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