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These flavorful vegetables are a meal in themselves or can be served as a side dish to a roasted meat or chicken. Leftovers are great either warm or cold.
Ingredients
1 1/2 pounds (680g) potatoes, red or yellow varieties (6 small potatoes), cut into 2-inch (5cm) pieces
2 carrots, cut into 2-inch (5cm) pieces
4 shallots, peeled and halved
8 garlic cloves, divided, minced
2 Tbsp (30mL) olive oil, divided
1 tsp (1g) marjoram
1/2 pound (230g) green beans, whole
1 red pepper, cut into 2-inch (5cm) pieces
1 zucchini, cut into 2-inch (5cm) chunks
10 mushrooms
1/2 tsp (3g) salt (sea salt if on a corn-free diet*)
1/2 tsp (2g) freshly ground black pepper
Directions
Preheat oven to 375°F (190°C).
Wash and dry potatoes and carrots, cut into 2-inch (5cm) pieces. Place potatoes, carrots, shallots and half of the minced garlic in a bowl and drizzle with 1 Tbsp (15g) olive oil. Toss oil and vegetables, add marjoram and mix well.
Spray two baking sheets with vegetable oil spray, divide and layer vegetables evenly on sheets. Place baking sheets in oven for 30 minutes.
While potatoes and carrots are cooking. Wash and dry remaining vegetables. Cut red pepper and zucchini into 2-inch (5cm) pieces. Place vegetables in a bowl with clean mushrooms and drizzle with 1 Tbsp (15mL) olive oil, add remaining garlic and toss gently until blended.
After potatoes and carrots have cooked for 30 minutes, remove from oven. Divide the green bean vegetable mixture between the two baking sheets. Mix vegetables with potatoes and carrots, forming a single layer on the baking sheet. Return to oven for another 15–20 minutes, cooking until tender.
Experiment with this recipe and try seasonal vegetables such as eggplant, yellow squash, turnips, broccoli and cauliflower.
