Potpourri Of Roasted Vegetables

Name: Potpourri Of Roasted Vegetables
Ingredients: 8 carrots (peeled and cut into 1- inch chunks); 1/2 pound fresh Brussels sprouts (trimmed and halved); 1/2 pound miniature red or purple potatoes (halved); 4 small patty pan squash (or any type of squash, quartered); 2 small eggplants (peeled and cut into 1- inch chunks); 1 head fennel (stems and leaves removed, quartered); 1 bunch asparagus (trimmed); 1 can artichoke hearts (rinsed, drained and halved); 3-4 tablespoons olive oil (enough to lightly coat all veggies); 1/4 cup chopped fresh parsley; 1 tablespoon EACH chopped fresh oregano and basil (or herbs of your choice); Juice of 1/2 lemon

Potpourri Of Roasted Vegetables

Written by David Shapiro

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Potpourri Of Roasted Vegetables

Written by David Shapiro

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