Paula Wolferts Roasted Vegetables With Garlic and Herbs
Ingredients
- 1 1/2 pounds ripe tomatoes, peeled, cored, sliced thin, sprinkled with a pinch of sugar
- 1 1/2 pounds medium boiling potatoes, pared, each cut into six wedges
- 1 pound medium red or yellow onions, each cut into six wedges
- 1 pound zucchini, trimmed, rinsed, cut into one-and-a-fourth-inch chunks
- 2 ribs celery, trimmed, stringed, and cut into one-and-one-fourth-inch chunks
- 2 teaspoons fine chopped garlic
- 2 teaspoons fine salt
- 1/2 teaspoon fine ground pepper
- 1/3 cup fine chopped parsley
- 1 1/2 tablespoons chopped dill
- 1 teaspoon chopped fresh mint or marjoram
- 1/4 cup fruity extra-virgin olive oil
Instructions
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