

Roasted Vegetables
1 red onion, cut in large chunks
1 red bell pepper, cut in large chunks
1 green bell pepper, cut in large chunks
5 cloves garlic
2 yellow squash, sliced
2 zucchini, sliced
2 tomatoes, cut in large chunks
1 tablespoon basil, sliced
1 teaspoon lemon pepper
2 teaspoons olive oil
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Preheat oven to 425°F.
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Add all vegetables to roasting pan.
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Top with basil and lemon pepper.
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Drizzle with olive oil and bake for 45 minutes.
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Serve warm.
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Serves 4.
Green Beans with Roasted Onions
2 pounds green beans, trimmed
1 red onion, peeled and halved
1½ tablespoons extra virgin olive oil, divided
½ teaspoon black pepper
½ teaspoon thyme
1 teaspoon dill
3 tablespoons white wine vinegar
1 tablespoon spicy mustard
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Preheat oven to 400°F.
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Steam green beans until tender but still a bit crunchy.
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Drain and rinse green beans. Set aside and chill to room temperature.
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Drizzle each side of onion with 1/4 teaspoon of olive oil. Sprinkle evenly with black pepper and thyme. Wrap in aluminum foil and bake for one hour.
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Cool onion to room temperature, then chop and place in medium-sized bowl.
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Add dill, vinegar, and mustard and mix well.
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Add green beans to onion mixture and blend well.
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Serves 8.

