Roasted Spring Vegetables |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Found this recipe on the internet. Ingredients:
1 1/2 lbs asparagus, ends trimmed |
8 green onions, trimmed |
1 red pepper, cored and sliced into eighths |
1 yellow pepper, cored and sliced into eighths |
4 shallots, peeled and sliced |
4 roma tomatoes, cut in half lengthwise & seeded |
1/4 cup good quality olive oil |
1 tablespoon coarse kosher salt |
4 large garlic cloves, peeled and minced |
1 teaspoon fresh ground black pepper |
Directions:
1. Place all of the ingredients in a large bowl and toss well. Marinate at room temperature for at least 30 minutes or up to 2 hours.
2. Preheat the oven to 425 degrees. Spread the vegetables onto a baking sheet in a single layer. Roast for 30 to 40 minutes, turning occasionally, until the vegetables are crisp-tender and nicely caramelized.
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