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Ingredients for 6 servings:

1 each, Spanish and red onion, peeled, sliced 1/4" thick

1 each, green and red bell pepper, flat sides

2 Yukon potatoes, scrubbed and sliced 1/4" thick

2 parsnips, peeled and sliced on the diagonal 1/4" thick

2-3 carrots, peeled and sliced diagonally 1/4" thick

1 bulb fennel, trimmed cut into 1/4" wedges

1/3 cup olive oil,

2 teaspoons herbs de Provence or Italian herb seasoning

1/2 tablespoon kosher salt

1/2 cup coarsely chopped or torn fresh parsley or basil

2 + tablespoons balsamico



Preheat the oven to 450 degrees.


Prepare vegetable pieces.  Stir herb seasonings into the oil.  Dip the vegetable pieces in the seasoned oil.  Drain them well and place them on bake sheets.  Roast for 10 minutes, turn and continue cooking another 5-7 minutes.  Turn once more as needed until the pieces are softened and lightly browned.


Transfer the vegetables to a tray until cool enough to handle.  Cut into smaller serving pieces if desired, and mix or overlap slices on a tray.  You can cover and store the vegetables at room temperature for several hours, or refrigerate overnight.


Just before serving, sprinkle on fresh herbs cut in small pieces, and drizzle on balsamico