Prep time : 35 minutes Cooking time : 60 minutes Makes 6 servings
These vegetables roasted and marinated and hot stuff mushrooms puffs combined with olives and mozzarella cheese make a colorful antipasto platter . Roasting vegetables not only softens them but also intensifies their flavor and color.
1 pound small new potatoes , quartered
3 tablespoons olive oil
1 tablespoon chopped fresh rosemary , crumbled
1 teaspoon salt
1 large sweet green pepper , cored , seeded and cut into strips 1-inch wide
1 medium-size yellow squash , cut into 1-inch strips
2 small red onions , cut into slim wedges
8 ounces button mushrooms , stemed and wiped clean
2 cloves garlic minced .
FOR THE MARINATE:
3 tablespoons balsamic vinegar or fresh lemon juice
1 tablespoon chopped parsley
2 teaspoons chopped fresh thyme or 1/4 teaspoon dried thyme , crumbled
2 teaspoons Dijon mustard
1 small clove garlic , minced
1 teaspoon finely grated lemon zest (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 . Preheat oven to 450 *F. In a large shallow pan , toss potatoess with oil, rosemary and salt . Bake uncovered for 15 minutes .
2 . Stir in sweet peppers , zucchini , ellow squash , onions , mushrooms and garlic . Bake uncovered , stirring frequently until vegetables are lightly browned and tender , about 35 to 45 minutes .
3 . To prepare the marinade : In a small bowl , whisk together vinegar , oil , parsley , thyme , mustard , garlic , lemon zest (optional) , salt and black pepper until smooth . Pour marinade over vegetables in roasting pan and stir gently in roasting pan and stir grntly to coat . Cool to room temperature .