Oven-roasting cooks the excess water out of these vegetables so they’re intensely flavored, browned and crusty. Heat leftovers with a little tomato sauce, toss with pasta, and top with grated cheese for a quick and easy meal.
1/2 cup olive oil
Preheat the oven to 425 degrees. Whisk together the olive oil, garlic salt and pepper and herbs. Toss with the vegetables. Arrange the vegetables in a single layer on baking pans. Roast 20 minutes, stir and then roast 10 minutes longer or until browned and crusty.
Yield: Serves 8
Chef’s Tip: To get the best brown crust, broil the vegetables for the last 5 minutes of cooking, keeping a close eye on them, so they don’t burn.
©Oso Sweet Onions