This delicious roasted vegetable recipe and photos were shared with me by Karen Calanchini, Food
Stylist and Photographer, of Redding, CA. This dish makes a very pretty presentation. Excellent served with
Roasted Potatoes, Onions, and Peppers Recipe:
Yields: 3 to 4 servings
Prep time: 20 min
Cook time: 45 min
3 baby red potatoes, cut in half*
3 baby Yukon Gold potatoes, cut in half*
1 medium red onion, cut into quarters
1/2 medium red bell pepper, cut into chunks
1/2 medium yellow or orange bell pepper, cut into chunks
salt or sea salt and freshly-ground
black pepper (to taste)
1/4 teaspoon red pepper flakes
1/2 teaspoon dried
1/2 teaspoon dried oregano
1/2 tablespoon walnut oil
2 teaspoons toasted sesame oil
1 small head of
garlic, top of garlic head cut off
* I also like to add Purple
Peruvian Potatoes for a real eye-popping dish. When shopping for the different
colored potatoes, try to pick out ones that are all the same size or close to
it. Also try to cut all the vegetables about the same size.
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
In a large bowl, place prepared potatoes, onion,
and bell peppers. Add salt, pepper, red pepper flakes, thyme, and oregano (rub
the herbs and spices between your hand over the bowl); mix all together. Add
walnut oil and sesame oil; mix well. Pour the vegetable mixture, in a single
layer, onto the prepared baking sheet.
Rub cut end of the garlic heat in the oil mixture on the baking sheet and place on one end of the pan.
Bake the vegetables approximately 45 minutes, turning
occasionally. You want the vegetables to begin to caramelize their sugars. The
edges will start to turn brown.
After about 30 minutes, check the garlic as it
should be slightly golden on top. If the garlic feels soft when you squeeze it
and the cloves start to move out of the skins, it is done. Remove the garlic
from the oven it this time (even it the vegetables are not quite done).
When the vegetables are finished cooking,
remove from the oven. Squeeze the roasted garlic cloves out of their skins over
the top of the vegetables. Drizzle with a little balsamic vinegar over the top
of all the vegetables.
Place on a serving plate and serve.
Makes 3 to 4 servings as a side dish.