Recipe Name Roasted Summer Vegetables Submitted by jrchrm2350 Recipe Description Vegetables Quantity 0 Quantity Unit Prep Time (minutes) 10 Cook Time (minutes) 30 Ready In (minutes) 40

Ingredients Amount 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.