1¼ C. white wine vinegar
1 Tbsp. oregano
3 large zucchini cut on diagonal into 1/2-inch
thick pieces
3¼4 lb. asparagus, ends trimmed and cleaned
2 large red bell peppers, cut into 2-inch wedges
12 large garlic cloves
2 large russet potatoes, peeled, cut lengthwise into 1¼2-inch wedges
4 large carrots, peeled, cut on diagonal into 1¼2-inch slices
Preheat oven to 450° F. Place 1 rack in bottom third and 1 rack in
top third
of oven. Whisk oil, vinegar and oregano in small bowl. Season with
salt and
pepper. Combine zucchini, asparagus, bell peppers and garlic in
large bowl
with 1¼4 C. dressing and toss to coat. Arrange on prepared baking
sheet.
Combine potatoes and
carrots in same bowl. Add 1¼4 C. dressing and toss to coat. Place on
another
prepared baking sheet.
Put sheet with potatoes on top oven rack and other sheet on bottom
rack.
Veggies on top rack should cook about 35 minutes, veggies on bottom
about 25
minutes. Stir both occasionally. The finished product may be
slightly charred. |
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