Roasted Vegetable Platter *

Name: Roasted Vegetable Platter *
Ingredients: olive oil cooking spray; 1 large Vidalia onion, peeled; 2 to 3 large carrots, peeled and cut in thirds crosswise; 2 to 3 medium zucchini, cut in thirds crosswise; 2 to 3 yellow crookneck squash, cut in thirds crosswise; 2 ribs celery, cut same way; 1 medium eggplant, washed and cut into 6 round slices; 6 medium red skin potatoes, halved; 2 sweet potatoes, peeled and cut in thirds; 1 jicama, peeled and cut in 6 chunks; 1 whole unpeeled garlic head, broken into cloves; rosemary, cumin or herbs of your choice

12 ingredients

7 steps

Ingredients

olive oil cooking spray
1 large Vidalia onion, peeled
2 to 3 large carrots, peeled and cut in thirds crosswise
2 to 3 medium zucchini, cut in thirds crosswise
2 to 3 yellow crookneck squash, cut in thirds crosswise
2 ribs celery, cut same way
1 medium eggplant, washed and cut into 6 round slices
6 medium red skin potatoes, halved
2 sweet potatoes, peeled and cut in thirds
1 jicama, peeled and cut in 6 chunks
1 whole unpeeled garlic head, broken into cloves
rosemary, cumin or herbs of your choice

Directions

1

Preheat oven to 475°.
2

Coat 2 cookie sheets or jelly roll pans with olive oil spray.
3

Cut a thin slice on top and bottom of onion and cut a deep tic-tac-toe (#) into the onion without cutting through bottom.
4

Place onion and vegetables onto pans and spray everything lightly (or drizzle with bottled olive oil).
5

Sprinkle with herbs.
6

Roast at 475° for 35 minutes.
7

Shake pans gently halfway through to prevent sticking.