roasted vegetables recipes

- 2 medium red bell peppers (seeded and cut into thick strips--green can be used or a mixture of both)
- 1 medium zucchini (ends cut off and sliced on the diagonal into 1/4-inch slices)
- 1 medium yellow squash (same as zucchini)
- 1 medium vidalia onions or other sweet onion (root end left intact and cut into 8 wedges)
- 1 lb asparagus (trimmed)
- 3 garlic cloves (minced)
- 4 teaspoons extra-virgin olive oil
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon dry basil
- 3/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper

- balsamic vinegar
- 1 medium onion
- 1 tablespoon olive oil
- 2 lbs root vegetables, peeled and cut into 1 inch pieces (use potatoes, carrots, parsnips, turnips, rutabagas, beets)
- salt
- vinegar (optional)
- chopped fresh herbs
- 1 head garlic

- 4 cloves garlic
- 1/4 cup olive oil
- 2 large onions
- fresh ground pepper
- 1 small butternut squash
- 8 cups kale
- 1/2 teaspoon salt
- 4 large potatoes
- 4 cups mixed vegetables, cubed (celeriac, parsnips, rutabagas, turnips, Jerusalem artichokes, salsify, etc.)
- 4 carrots

- 2 tablespoons olive oil
- 2 41/2-pound whole roasting chickens Roasted Root Vegetables
- 2 teaspoons grated lemon peel
- 1 tablespoon minced peeled fresh ginger
- 1 teaspoon ground black pepper
- 2 teaspoons salt
- 2 teaspoons paprika
- 2 tablespoons chopped fresh parsley

- 1 (3 1/2 to 4-pound) whole chicken
- 1 1/2 tablespoons salt
- 2 teaspoons black pepper
- 1 tablespoon minced garlic
- 1 tablespoon chopped thyme leaves
- 1/2 tablespoon chopped sage leaves
- 2 tablespoons chopped parsley leaves (reserve the parsley stems)
- 1/2 cup olive oil
- 1 lemon, quartered
- 2 bay leaves
- Baby Root Vegetables:
- 1/4 pound baby turnips, peeled and stem ends trimmed
- 1/4 pound baby red carrots, peeled and stem ends trimmed
- 1/4 pound orange carrots, peeled and stem ends trimmed
- 1/4 pound baby golden beets, peeled and stem ends trimmed
- 1/4 pound baby beets, peeled and stem ends trimmed
- 1/4 pound fingerling potatoes, halved
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil