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Roasted Vegetables In A Bread Bowl - butternut

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butternut potatoes carrots tomatoes sugar rosemary balsamic vinegar amount of salt _____ QUICKER Thirds onion red bell pepper yellow bell pepper olive oil balsamic vinegar salt _____ Items Parmesan crusty bread
Viewed: 63 - Published at: 6 years ago

Ingredients

  • LONGER-COOKING VEGETABLES
  • 1 whole Small Butternut Squash, Peeled And Cut Into 1" Cubes
  • 2 whole To 3 Whole Medium Potatoes (Preferable Yukon Gold Or Red Bliss), Peeled And Cut Into 3/4" Chunks
  • 1 cup Baby Carrots, Cut In Half Or Left Whole
  • 1 pint Cherry Tomatoes, Halved
  • 1 teaspoon Sugar (optional But Nice)
  • 1 Tablespoon Dried, Chopped Rosemary
  • 2 Tablespoons Balsamic Vinegar
  • 1/4 cups Olive Oil (a Good Tasting One!)
  • A Liberal Amount Of Salt And Pepper To Taste
  • _____
  • QUICKER-COOKING VEGETABLES
  • 1 bunch Asparagus, Fibrous Ends Removed And Remaining Pieces Cut Into Thirds
  • 1 whole Large Onion, Cut Into Big Chunks
  • 1 whole Red Bell Pepper, Cut Into 1" Chunks
  • 1 whole Yellow Bell Pepper, Cut Into 1" Chunks
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Balsamic Vinegar
  • Salt And Pepper, to taste
  • _____
  • OTHER ITEMS
  • Freshly Grated Parmesan (optional)
  • Crusty Bread Or Bread Bowls

Method

  • Place oven racks in the top third and bottom third of your oven. Preheat the oven to 425F. Coat the inside of two rimmed sheet pans with some olive oil.
  • In a large bowl, combine all of the ingredients for the longer-cooking veggies and toss to combine. Split the veggies between the two sheet pans. Bake for 20 minutes, switching the sheet pans between the top and bottom racks halfway through the cooking time.
  • Right before the 20 minutes is up, combine the quicker-cooking ingredients. After the longer-cooking veggies have been in the oven for 20 minutes, take the sheet pans out of the oven and stir the veggies, using a spatula as needed to scrape up any that may have stuck to the pans. Add half of the quicker-cooking veggies to each sheet pan, toss again, and return to the oven for another 18 to 23 minutes (switching the pans halfway through) or until the veggies are as soft as you like. During baking, if the veggies look a little dry, add additional olive oil as needed.
  • Before serving, taste for seasoning and adjust as needed. If desired, toss with some freshly grated parmesan cheese. Serve in bread bowls or with crusty bread.
  • For an accompanying story, check out http://cookingventures.blogspot.com

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