Oven Roasted Garlic Vegetables

READY IN: 45mins

INGREDIENTS

  • 1largered onion, sliced into 1/4 inch thick rounds
  • 2smallzucchini, sliced into 1/4 inch think rounds
  • 1lbsliced mushrooms
  • 1bunchasparagus, trim off white ends
  • 1red bell pepper, seeded and cut into 1/2 inch strips
  • 34 cupgarlic-flavored olive oil
  • 1teaspoonfennel seed
  • 1teaspoonred chili pepper flakes
  • 2tablespoonssherry wine or 2 tablespoonsred wine vinegar
  • 2tablespoonsflat leaf parsley, finely chopped
  • 1pinchsalt
  • 1pinchpepper, reshly ground
  • NUTRITION INFO

    Serving Size: 1 (293) g

    Servings Per Recipe:6

    Calories: 319.1

    Calories from Fat 249 g 78 %

    Total Fat 27.8 g 42 %

    Saturated Fat 3.9 g 19 %

    Cholesterol 0 mg 0 %

    Sodium 55.9 mg 2 %

    Total Carbohydrate11.7 g 3 %

    Dietary Fiber 3.9 g 15 %

    Sugars 5.7 g 22 %

    Protein 5.4 g 10 %

    DIRECTIONS

  • 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.
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