The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Roasted Marinated Vegetables
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- #27748
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
Slice vegetables about 1/4-inch Thick:
zucchini squash
yellow squash
red onions
baby carrots (split in half)
asparagus
eggplant
red or green bell peppers
For the Seasoning
1 tablespoon dry oregano
1 tablespoon dry basil
1/2 tablespoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
balsamic vinegar
olive oil
directions
Place the cut vegetables in a mixing bowl. Coat them liberally with the balsamic vinegar. The more vegetables the more vinegar (Approx. 1 cup for 8-10 servings).
After tossing the vegetables in the vinegar, sprinkle them with the herb mixture. Salt and pepper to taste. Lightly coat with olive oil, and toss again.
Place the vegetables on a baking sheet and place in a 400 degrees F oven for approximately 15-20 minutes. Remove and allow them to cool to room temperature.
Arrange on a plate or platter, top with crumbled feta cheese (optional), and serve at room temperature to slightly warm.
added by
lindatn
nutrition data
157 calories, 10 grams fat, 17 grams carbohydrates, 3 grams protein per serving.
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reviews & comments
September 5, 2012
The recipe is a little vague - and in a way that's ok. I found the cooking time to be a little difficult because the veggies have very different textures/densities and cook at different rates. The carrots were too crisp-tender for my liking and the squash and asparagus were over cooked. I'd maybe partially cook the carrots ahead of time next time. I did like the balsamic-seasoning mixture and not having precise measurements meant I got to experiment a bit with the vinegar to oil ratio. Overall, a good recipe.