PUBLISHED: 1:20 PM on Wednesday, January 26, 2005
Oven-Roasted Vegetables

1/2 cup olive oil

2 Tbsp. chopped garlic

Salt and black pepper to taste

2 Tbsp. chopped mixed fresh herbs (or 2 tsp. dried mixed herbs), such as thyme, oregano, rosemary and marjoram

2 OSO Sweet Onions, peeled and cut into wedges

1 (1-lb.) bag baby carrots

1 (1-lb.) bag butternut squash chunks

3 colorful bell peppers, cut into chunks

2 zucchini and/or yellow squash, cut into chunks

1 eggplant, cut into chunks (optional)

Preheat oven to 425?F. Whisk together olive oil, garlic, salt, pepper and herbs. Toss with vegetables. Arrange vegetables in single layer on baking sheets. Roast 20 minutes, stir and then roast 10 minutes longer or until browned and crusty.

Makes 8 servings.

Chef's Tip: To get best brown crust, broil vegetables last 5 minutes of cooking, keeping close eye on them so they don't burn.