Caramelized Roasted Vegetables

A wonderful accompaniment to roasted chicken

Yield: 8 servings

Ingredients

1 sweet potato, peeled and cut into 1/2- inch thick slices

1 russet potato, unpeeled, cut into 1/2- inch thick slices

2 green zucchini, cut into 3/4- inch thick slices

2 summer squash, cut into 3/4- inch thick slices

1 eggplant, cubed, salted, drained for 30 minutes in a colander and patted dry

1 head garlic, peeled and separated into cloves

2 yellow onions, cut into 8 wedges each

1 fennel bulb, trimmed and sliced into wedges

1 red bell pepper, seeded and cut lengthwise into 1/2- inch wide strips

1/2 cup extra virgin olive oil

Salt, to taste

Freshly ground pepper, to taste

2 fresh rosemary sprigs, or 1 tablespoon dried rosemary

Directions:

Preheat an oven to 400 degrees F

Arrange all the vegetables in 3 or more pans, drizzle with the olive oil, and sprinkle with salt and pepper. Using your hands, toss the vegetables so that all of them are evenly coated.

Break up 1 of the rosemary sprigs and distribute it over the vegetables, or sprinkle the dried rosemary over vegetables. Roast until the vegetables are brown and tender. Baking time depends upon the baking container used (see below) and the size and variety of the vegetables. Transfer to a large platter and serve immediately with a sprig of rosemary on top.

Glazed terracotta baking dish: 1 1/4 hours
Glass dish: 1 hour
Cast-iron skillet: 50 minutes

By spreading the vegetables out between two or three baking dishes, the pieces aren't crowded and have a chance to become crispy and brown.

Please note that some ingredients and brands may not be available in every store.