Rehfwitz Recipes

Submitted by JoAnne Levy

• 10 tablespoons of olive oil
• 3 teaspoons dried basil
• 2 teaspoons dried thyme
• 4 cloves of garlic, minced
• 16-20 peeled baby carrots
• 1 large red onion, peeled, halved and cut into 2-inch chunks
• 2-3 beets, peeled and cut into quartered
• Salt and freshly ground pepper
• 1 pound green zucchini and summer squash, cut into ¾ inch chunks
• 1 ½ pounds pencil-thin asparagus, bottoms trimmed
• 1 small red, yellow and orange pepper, cut into 1-inch chunks or strips

Preheat oven to 475 F

Combine oil, basil, thyme and garlic. Remove 4 tablespoons oil mixture to a small bowl. Pour remainder into 9 x 13 inch baking pan. Stir in carrots, beets and onion. Season with salt and pepper. Cover and bake for 15 minutes.

Add all other vegetables. Drizzle with remaining oil mixture. Season with salt and pepper. Cover and bake for 15 minutes, or until vegetables are barely tender (carrots and beets take the longest)

Stir vegetables gently to coat and serve.