If you let these vegetables come to room temperature, make a vinaigrette of 2 tablespoons olive oil, 1 1/2 tablespoons balsamic vinegar, and 1 tablespoon water. Mix it well and pour it over the roasted vegetables, and you’ll have a dish so delicious it will make portion control a difficult task.
Recipe information
Yield
serves 4. serving size: 1 piece of each roasted vegetable.
Ingredients
Seasoning
Preparation
Step 1
Grease a large, shallow baking pan.
Step 2
In a large saucepan, bring 1 quart water to a boil over high heat and add the rutabaga, turnips, potato, carrots, and onions. Boil for 4 minutes.
Step 3
Drain and allow to cool for 30 minutes.
Step 4
Preheat the oven to 350°F. Slice the onions into 1/4-inch-thick disks, but do not separate the rings.
Step 5
While the vegetables are cooling, prepare the seasoning: In a small bowl, whisk together the soup mix, olive oil, garlic, seasoning salt, and pepper.
Step 6
Rub the seasoning over the eggplant, zucchini, squash, asparagus, broccoli, and boiled vegetables, coating completely, and place in the pan. Layer the onion disks on top.
Step 7
Bake for 35 to 40 minutes, until as brown as desired.
