Monday, April 2, 2012

Spring In a Pan

2 large red bell peppers, cut in large pieces
2 yellow squash , cut  2 in. slices at an angle
2 zucchini, cut  2 in. slices at an angle
3 stalks celery, cut 2 in. slices at an angle
3 carrots, cut 2 in. slices at an angle
2 whole bulbs of garlic top sliced off
5-6 green onions
2 large sprigs of dill
olive oil
kosher salt

Preheat over to 400.
Line a heavy cookie sheet pan with foil. Place vegetables in pan and drizzle olive oil over all the vegetables. With your hands toss the veggies so they each have coat of oil on them. Brush dill with olive oil and place on top of veggies. Sprinkle a generous pinch of kosher salt over them. Bake until you smell the vegetables and they have some color on them. When the garlic bulbs have cooled squeeze the garlic out and toss with the vegetables. Chop the dill and sprinkle over the top. These are so good alone or served over pasta with a drizzle of extra virgin olive oil.

1 comment:

  1. This looks amazing! I am trying this very soon. This also looks like it could done on the grill in a disposable tin pan, paired with some salmon or chicken.