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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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From Mechanicsburg, Pennsylvania, Adrian Martin writes, âMy mom, Diane Harrison, serves this delicious vegetable dish pleasantly flavored with rosemary. Itâs my favorite.â Ingredients:
4 medium carrots, julienned |
1-1/2 pounds fresh asparagus, trimmed and halved |
1 large green pepper, julienned |
1 medium sweet red pepper, julienned |
1 medium red onion, sliced and separated into rings |
5 cups fresh cauliflowerets |
5 cups fresh broccoli florets |
1/4 to 1/2 cup olive oil |
3 tablespoons lemon juice |
3 garlic cloves, minced |
1 tablespoon dried rosemary, crushed |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. Preheat oven to 400°. In a large bowl, combine vegetables. In a small bowl, whisk oil, lemon juice, garlic, rosemary, salt and pepper until blended. Drizzle over vegetables and toss to coat.
2. Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, 20-25 minutes or until tender, stirring occasionally. Yield: 12 servings.
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