Oven Roasted Spring Vegetables
by Stella Zedman
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Serve a colorful assortment of spring veggies to get everyone in a seasonal frame of mind. Feel free to omit any vegetables that your family doesn’t enjoy or add any of your favourites, just try to keep the total amount about the same.
- 1-1/2 lbs (750 g) small new potatoes
- 1 lb (500 g) asparagus, trimmed and cut into 2-inch (5 cm) pieces
- 1 bunch green onions, trimmed and cut into 2-inch (5 cm) pieces
- 2 medium zucchini, cut into 1/2-inch (1 cm) chunks
- 2 cups (500 mL) baby carrots
- 2 cups (500 mL) grape tomatoes
- 1 sweet red or yellow pepper, cut into 1-inch (2 cm) squares
- 1 can (14 oz/398 mL) artichoke hearts (not marinated ones)
- 1/4 cup (50 mL) olive oil
- 2 tbsp (30 mL) lemon juice
- 2 cloves garlic, minced
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) black pepper
- Wash the new potatoes and, if they’re larger than 1-inch (2 cm) in diameter, cut them into 1-inch (2 cm) pieces. Place in a steamer basket over boiling water and steam for about 10 minutes or until about half cooked. (A sharp knife poked into a potato should meet some resistance.) Remove from steamer and place in a large bowl. Add the asparagus, green onions, zucchini, carrots, tomatoes and sweet pepper to the bowl and toss to mix.
- In a small bowl, stir together the olive oil, lemon juice, garlic, salt and pepper. Whisk briefly to blend, then pour over the vegetables in the bowl, tossing to coat everything evenly.
- Spread the vegetable mixture out onto one or two lightly greased large, shallow baking pans. The vegetables should be in a single layer so it’s better to use two pans than one so that they can spread out. Place in a preheated 450 degrees F (230 degrees C) oven and bake for 30 to 40 minutes, stirring once or twice to make sure everything browns evenly. Remove from pan and serve immediately.
Toss together the veggies and seasoning mixture before roasting.
Arrange them on baking sheets.