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Marinated Winter Vegetables

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Submitted by: metalschmid1531941

 

This colorful mix of roasted fall vegetables will be a hit with even your pickiest eater.
 

Ingredients

  • 1 anise bulb
  • 1 Bermuda onion
  • 1 acorn squash
  • 6 small red potatoes
  • 1 medium parsnip
  • 2 carrots
  • 6 large button mushrooms
  • 2 red bell peppers
  • 1 small cauliflower
  • Marinade:
  • 1/2 cup virgin olive oil
  • Fresh ginger, size of a thumb
  • 6 gloves of garlic
  • Grated zest of 2 lemons
  • Juice of 1 lemon
  • 1 Tbsp salt
  • 1 tsp pepper
  • 1/2 tsp onion seeds

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Method

Prepare marinade by pealing garlic and ginger; cut ginger into thin slices, and then chop with garlic in food processor. Add olive oil, lemon zest and juice, salt, pepper and onion seeds and mix well. Wash anise, peel onion and cut lengthwise into 6 pieces, making sure the layers hold together at core. Peel acorn squash and potatoes, cut squash into 1 1/2 inch cubes, and cut potatoes in half. Potatoes and squash cubes should be approximately the same size. Peel carrots, and parsnips, cut diagonally into 3/4" thick slices. Clean mushrooms with a brush and trim stems. Clean and quarter red peppers. Break cauliflower into florets. Mix all vegetables in a large bowl, coating with the marinade and turn them by hand making sure marinade is distributed evenly. Cover and set aside for at least 2 hours, turning vegetables several times. Preheat oven to 350 degress F. In a large skillet (a paella pan or a large iron skillet is best) spread out anise, onion, acorn squash, potatoes, parsnips, carrots and mushrooms. Bake for 15 minutes. Add bell peppers and cauliflower and bake for an additional 15 to 20 minutes. It is important to gauge cooking time of each vegetable so all are done at the same time.

 

Notes: I place entire skillet right out of oven in the middle of table and let everyone pick their own favorite vegetables. Be sure to use adequate trivets.

 

Number of Servings: 6

 

Submitted by: metalschmid1531941 ()

 

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