Recipe information
Yield
4 servings
Ingredients
2 1/2 pounds total weight of mixed baby vegetables, your choice: tiny zucchini, halved lengthwise; pattypan squash, halved across; baby eggplant, cut into 1-inch wedges lengthwise; whole baby carrots with tops, trimmed, peeled, and halved lengthwise; cippolini baby onions
5 to 6 garlic cloves, smashed
1/4 cup extra-virgin olive oil (EVOO) (eyeball it)
3 tablespoons finely chopped fresh rosemary (a handful of leaves)
Salt and freshly ground black pepper
Preparation
Step 1
Preheat the oven to 500°F.
Step 2
Combine the veggies on a large baking sheet and toss with the garlic, EVOO, rosemary, salt, and pepper. Roast for 15 minutes. Remove from the oven. Let stand for 5 minutes, then serve.
