Drizzle, to me,  means that you use as much or as little as you want.

Marilyn

-----Original Message-----
From: Pamela Fairchild via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Thursday, May 24, 2018 3:38 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] OVEN ROASTED VEGETABLES

The olive oil is not mentioned with the ingredients, so how much do you use, 
and since you mix the garlic with the oil, some given amount should be 
suggested here. Maybe 1/4 cup total?

Pamela Fairchild
<pamelafairch...@comcast.net>

-----Original Message-----
From: Marilyn Pennington via Cookinginthedark <cookinginthedark@acbradio.org>
Sent: Wednesday, May 23, 2018 10:13 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington <m51penning...@gmail.com>; santas-works...@groups.io
Subject: [CnD] OVEN ROASTED VEGETABLES

        

OVEN ROASTED VEGETABLES




2 red peppers
1 green bell pepper
2 onions
2 zucchini
8 oz. box mushrooms
6 new potatoes, scrubbed
1 tsp. salt
2 cloves garlic, crushed or pressed
coarsely ground pepper
1/2 tsp. oregano
1/2 tbsp. basil
1/2 tsp. rosemary

Wash and dry vegetables. Any combination of vegetables in season may be used.

Cube them into large bite-size pieces. Halve mushrooms, if large. Potatoes can 
be parboiled (or put in first). Arrange vegetables in a baking dish or roasting 
pan in a single layer.

Crush the garlic with salt using the side of a large knife until pureed (or use 
a garlic press). Stir into oil.

Drizzle the vegetables with olive oil and toss to coat well.

Sprinkle with pepper, oregano, basil and rosemary.

Roast in oven at 400°F; reduce heat if vegetables are browning too quickly 
before they are done. Vegetables may not cook at the same rate. As some of the 
vegetables cook, they may be removed while the others are left to finish 
cooking. Add more olive oil if the vegetables absorb the oil and become dry 
during the cooking (or use olive oil spr



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