Roasted Vegetables Recipe

Roasted vegetables! On my list at least once a week in summer—a huge oven full. Start with thickly sliced fennel and onions, and a handful of peeled garlic. Toss in a bowl with extra virgin olive oil (specifically our hand-picked, award-winning Bramasole Olive Oil), salt, pepper then spread it on one end of the baking sheet. Sprinkle with thyme, rosemary, marjoram. Roast at 380 or so degrees for ten minutes, then add prepared peppers and carrots, also tossed well in evoo. Continue roasting for fifteen minutes, then give halved cherry tomatoes and sliced zucchini their turn in the evoo. Another fifteen minutes should let everything arrive at its best moment. 

I learned from my friend Gilda to put the mixed vegetables, once roasted, into a baking dish, top with crunchy breadcrumbs and grated parmigiano, and reheat in the oven just before serving. Leftovers are grand in focaccia sandwiches.

- Frances Mayes