Roasted vegetable melange from Fresh Start: Great Low-Fat Recipes, Day-by-Day Menus--The Savvy Way to Cook, Eat, and Live by Julee Rosso

  • shallots
  • asparagus
  • broccoli
  • dill
  • garlic
  • leeks
  • parsley
  • thyme
  • zucchini
  • cherry tomatoes
  • chicken broth
  • baby carrots

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wester on September 05, 2010

    This does taste good (my husband complimented me), and it is very lowfat. The exact vegetables to use are flexible: I left out asparagus and zucchini, replaced the leek by a mixture of red and white onions, and put in some chick peas. The end result was fine. I think next time I will also experiment with other herbs and spices (fennel seeds? Moroccan or Indian spices, and cilantro?). One thing I will not change is the high amount of members of the allium family, because that gives a nice bold flavor. You will have to start early: two hours in the oven, and prepping the vegetables will take some time as well. Because of the low fat content, it is not possible to raise the oven temperature to cook faster, because then it will burn.

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