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Recipes - Roasted Summer Vegetables Recipe

Recipe Name

Roasted Summer Vegetables

Submitted by

jrchrm2350

Recipe Description

Vegetables

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	10	Cook Time (minutes)	30	Ready In (minutes)	40

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Ingredients
Amt.	Measure	Ingredient



4	cups, chopped	Carrots, peeled and cut into 1-inch chunks
2	large (2-1/4 per lb, approx 3-3/4" long, 3" dia)	Peppers, sweet, red, raw, sliced
1	tablespoon	olive oil
2	tablespoons chopped	shallots
4	cloves	garlic, finely chopped
2	ears large (7-3/4" to 9" long) yields	corn
15	large (1" to 1-1/4" dia)	Radishes, sliced
1 1/2	cups, cubes	Squash - yellow
1/2	tablespoon	thyme, fresh, minced
5	teaspoons	pepper, to taste
1/2	cup	Kitchen Basics Chicken stock
1	tablespoon	basil, fresh, chopped

Steps

Sequence	Step

1	blanch carrots. roast, peel skins, cut and seed peppers. mix all ingredients except basil in roasting pan. roast for 30 minutes or until tender. add more stock if needed. if vegetables get too brown before done, cover with foil. when done, add basil and serve.

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