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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Combine parsley, cilantro, basil and garlic in a small bowl; set aside.
Preheat oven to 425F . Spray large baking sheet with nonstick spray.
combine vegetables in a bowl. Drizzle oil over; toss to coat. Arrange
vegetables in single layer on prepared baking sheet. Roast 15 minutes.
Turn zucchini and yellow squash over; roast until tender and golden, about
5 minutes longer. Transfer asparagus, zucchini, squash to a platter; cover
with foil. Turn bell pepper over; roast until slightly charred and
tender, about 15 minutes longer.
Transfer pepper to platter with other vegetables. Sprinkle with herb
mixture. Season with salt and pepper. Serve warm, or let stand up to 4
hours and serve at room temperature.
Contributor: Bon Appetit March 1997
| Ingredients:
1/8 Cup(s) parsley
2 Tablespoon(s) cilantro (fresh)
6 Teaspoon(s) basil
1 clove garlic; minced
1 nonstick spray
12 spears asparagus; trimmed
1 zucchini; 1/2 inch thick diag. pcs
1 yellow squash; 1/2 inch thick diag pcs
1 red pepper; quartered
2/3 Tablespoon(s) olive oil |
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