By roasting each vegetable separately they will end up at optimum roast. You can do it all on the same pan, just start with the ones that roast the longest and work up to the shortest time. And remember, it is not an exact science! Vegetables are very forgiving. Below is a suggested spring/summer selection. Vary by what is available.
- red potatoes – cut 1/4 inch thick
- red onion – cut 1/4 inch thick
- carrots – cut 1/4 inch thick, lengthwise
- zucchini, small – cut in half lengthwise
- asparagus, medium thick – whole
Directions:
- Preheat oven 425°
- Toss with olive oil
- Roast each vegetable separately. (see How to Roast Any Vegetable” and “How Much to Cook”)
- Cool slightly.
- Toss with balsamic vinegar.
- Serve artfully arranged on a platter.
Source: Ann Crain, Meyhoff’s Catering
