- Yield 4 servings
Roasting is a nice alternative to steaming or boiling vegetables for dinner; the dry oven heat helps retain their natural moisture and flavor. Here the roasting is done on a cedar plank for added woody essence, a technique borrowed from Northwest natives.
- 1 large or 2 small cedar baking planks
- 1 tablespoon olive oil
- 2 cloves garlic, thinly sliced
- 1 to 2 tablespoon minced fresh herbs (basil, oregano, tarragon, thyme, parsley and/or rosemary) or 1 1/2 teaspoons mixed dried herbs
- 1 1/2 tablespoons balsamic vinegar
- -- Salt and freshly ground black pepper
- 1 medium zucchini, cut into 1/2-inch slices
- 1 medium onion, peeled and quartered
- 1 medium red bell pepper, cored, seeded and cut into 1-inch squares
- 1 medium yellow squash, cut into 1/2-inch slices
- 3 ounces green beans, cut into 1-inch lengths
- 1 medium carrot, cut into 1/4-inch slices
- Rub the top of the cedar plank with a little vegetable oil. Put the plank in a cold oven and preheat the oven to 350 degrees for about 15 minutes.
- Whisk together the olive oil, garlic, herbs, and vinegar with salt and pepper to taste in a large bowl.
- Add the zucchini, onion, bell pepper, squash, green beans and carrot and toss to coat them with the marinade.
- Spread the vegetables evenly onto the plank and roast until tender, about 30 minutes.
Recipe reprinted with permission from The Junior League of Seattle, Celebrate the Rain, Cooking with the Fresh & Abundant Flavors of the Pacific Northwest (The Junior League of Seattle, 2004)