I received this delicious recipe from an Australian exchange teacher many moons ago.
My beloved copy has become worn, spotted, and faded, a true indication of it's value.
This vegetable medley is mouthwatering and even the fussiest of eaters will find something to like about this dish.
6 medium red potatoes, unpeeled, cut into 1 inch cubes
3 cups whole mushrooms
2 medium carrots, peeled and coarsely chopped
2 medium zucchini, cut into bite size chunks
1 medium red onion, cut into wedges
2 large bell peppers, red and yellow, cut into bite size chunks
4 or 5 cloves of whole garlic
several tablespoons olive oil
1 tablespoon oregano
1 tablespoon rosemary
1 tablespoon balsamic vinegar
1/2 cup goat cheese crumbled
Oil a large roasting pan and add vegetables, garlic, oil and herbs. Mix well to coat. Roast fat 425 degrees for 30 minutes turning once or twice during baking. Turn on the broiler for 5 minutes until edges of veggies start to brown.
Remove and transfer to a serving bowl.
Toss with vinegar, salt, pepper, and sprinkle crumbled feta over top.
The recipe is very forgiving...use what you have in your larder.
It tastes great every time.
The Bungalow is heavily scented with the roasted veggies as I type.
I used sweet potatoes, onions, carrots and parsnips
as these autumnal root vegetables will be accompanying a roasted Thanksgiving dinner which will be served at my sister's home in horse country.
I wrote this out yesterday and as I am ready to post it now...
dinner was delicious and the company fine.
Mother did not want to leave at 10:00 when everyone was making moves to depart!
She had such a great time and looked lovely in her black skirt and top with her baroque opera length pearls.
It was closing in on 11:00 when we dropped her off at her condo...
I am still in my nightie and I must get going.