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Tuesday, 13 December
Roasted Veggies

The Spousal Unit asked me to record this so it isn't lost. I use little French jam pots for spices, so a scoop is one of those little wooden scoops--about a teaspoon.

Veggies:

10 baby red potatoes, quartered
1 zucchini, in chunks
1 red pepper, in chunks
1 head (that's a head, not a clove!) garlic, large pieces
1 onion, petaled

Coating:

Olive oil to coat
2 tsp salt
1 tsp pepper
3 scoops basil
1 scoop coriander
½ scoop fennel
1 scoop tarragon
3 scoops oregano
½ tsp red pepper

Toss it all together and bake it up--400° for 30-45 minutes or so, until potatoes are soft.