Preheat oven to 400
Combine in a mini food processor:
- 3 T. fresh flat leaf parsley (other fresh herbs work well too)
- 2 cloves garlic
- 2 t. salt
- 2 T. olive oil
Toss with vegetables that have been cut or sliced into bit-sized peices in 1 or 2 roasting pans until vegetables are well coated. Arrange in an even layer and roast until done.
Combo #1: Roasted root vegetables (autumn/winter)
3-4 Turnips, 1 large sweet potatoe, and 4-6 carrots (cook for 30-40 minutes)
Combo #2: Summer vegetables
2 red bell peppers, 1 pound green beans, 1 onion, Nicoise olives