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Roasted Autumn Vegetables

Notes: 

Variation
If you prefer, shorten the oven time by first blanching the harder vegetables until just crisp-tender, then put all of the vegetables in the oven at the same time for about ½ hour.

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Ingredients: 

Herbed Garlic Marinade

⅓ cup olive oil
2 tablespoons balsamic vinegar or fresh lemon juice
5 garlic cloves, minced or pressed
½ teaspoon salt
¼ teaspoon ground black pepper
1 to 2 tablespoons chopped fresh rosemary or sage

Vegetables

12 boiling onions or 1 large onion, peeled and ends trimmed
1 bunch whole tiny carrots with tops or 3 medium carrots
2 sweet potatoes
12 tiny whole zucchini or 3 medium zucchini
2 red and/or yellow bell peppers
10 ounces baby portabellos or other firm mushrooms
6 to 8 fresh plum tomatoes
salt to taste


 

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