Roasted Vegetables with Provencal Herbs

This is one of my favorite ways to cook vegetables. It works with any combination of vegetables. I've included some of my regular combos, but encourage you to be creative. You will not be dissappointed!

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