1largered onion, sliced into 1/4 inch thick rounds
2smallzucchini, sliced into 1/4 inch think rounds
1bunchasparagus, trim off white ends
1red bell pepper, seeded and cut into 1/2 inch strips
3⁄4cupgarlic-flavored olive oil
1teaspoonred chili pepper flakes
2tablespoonssherry wine or 2 tablespoonsred wine vinegar
2tablespoonsflat leaf parsley, finely chopped
1pinchpepper, reshly ground
Serving Size: 1 (293) g
Servings Per Recipe:6
Calories from Fat 249 g78 %
Total Fat 27.8 g42 %
Saturated Fat 3.9 g19 %
Cholesterol 0 mg 0 %
Sodium 55.9 mg 2 %
Total Carbohydrate11.7 g 3 %
Dietary Fiber 3.9 g15 %
Sugars 5.7 g22 %
Protein 5.4 g 10 %
Preheat the broiler and place the rack 5 or more inches below the heat.
Place vegetables in large bowl.
Pour 4 tablespoons of garlic oil over and toss well.
Add more oil, if necessary, to coat vegetables.
Spread vegetables in on layer on a baking sheet.
Place in oven and roast until they are cooked through, about 30 minutes.
Stir vegetables occasionally to prevent burning.
Vegetables should brown slowly, lower rack or heat if they cook too quickly.
Heat the remainder of the garlic oil in a small saute pan over medium-high heat until hot. Stir in vinegar, pepper flakes, fennel seed, and parsley. Whisk well and add salt & freshly ground pepper to taste. Remove dressing from heat. Toss dressing with roasted vegetables and serve.