Roasted Vegetables
Tomato Sauce Gives Roast Vegetables Extra Flavor
My mother created this recipe a few years ago after noticing that almost every cooking show and food magazine was featuring recipes for roasted vegetables. "I decided to try my own version," says Joan. "I mixed together my favorite vegetables—potatoes, butternut squash, zucchini, carrots—and cooked the firm ones first, adding the softer ones later so they retained their shapes and fresh flavors. The marinara sauce and balsamic vinegar nicely accent this dish." Serve with grilled chicken or fish.
Ingredients
Cooking Directions
Preheat the oven to 350ºF. In small bowl, combine the chopped herbs. Set aside.
In a large casserole or baking dish, toss the potatoes and carrots with half of the herb mixture. Stir in the garlic and season with salt and pepper. Stir in the marinara sauce, if using, and ¼ cup of the olive oil. Bake, stirring occasionally, until the potatoes begin to brown and soften, about 30 minutes.
Add the zucchini, sweet potato, butternut squash, the remaining herbs, and ¼ cup olive oil. Toss to coat evenly. Continue baking, stirring occasionally, until all of the vegetables are browned but firm and cooked through, about 1 hour. Drizzle the vinegar and extra virgin olive oil over the vegetables and toss. Serve immediately.
SERVES 8
WINE PAIRING: Medium white and light red
VARIATION: Turnips may be added to this casserole and cooked along with the potatoes. Different fresh herbs, such as marjoram, sage, and oregano, may be substituted for the rosemary and thyme.
Recipe courtesy Stanley Tucci.
This recipe was styled by chef Karen Pickus for Good Morning America.
Recipe Summary
Main Ingredients: potatoes, basil, rosemary, squash
Course: Vegetable
More Info: Kids Friendly
