- True confession: the red pepper came from Kowalski's. There weren't many peppers today at the farmer's market. But everything else is fresh from the market this morning!
- The original recipe calls for 1 T olive oil. When I added the herbs & spices to 1 T and shook to mix, the herbs just schlurped up the oil, so I wound up adding another tablespoon of oil. I think you could get away with 1 T if you drizzled the oil over the vegetables, then shook on the herbs & spices and tossed everything together.
- I substituted 2 t Penzey's Pasta Sprinkle for 1 t each dried basil & oregano. Yes, there's garlic in the Penzey's mix and yes, I added more minced garlic. I'm a bit like Linda and nutmeg when it comes to garlic.
about 20 fingerling potatoes, cut in half
5 medium-small carrots, cut in 1/2" slices
2 medium zucchini, cut in 1/2" slices
1 red pepper, cut into 1" chunks
1 banana pepper, cut into 1" chunks
2 T olive oil
2 t Penzey's Pasta Sprinkle
generous pinch of kosher salt
several grinds of black pepper
2 cloves garlic, minced
Combine all the chopped vegetables in a large bowl. Mix together the olive oil, herbs & spices, then drizzle over the vegetables and toss to coat (or drizzle the oil over the vegetables, toss on the herbs & spices & toss to coat). Spread the vegetables in a 9x13" pan and cook 30-40 min at 375F or to the desired tenderness.
Would I make this recipe again? The real question is, why haven't I done so before?!?