Buttery crumbs enhance the flavor of the sweet vegetables, while mixing in the fresh basil adds a definite summery touch. This is a delicious way to prepare vegetables, which can be varied depending on what you have on hand.
SERVES 4
INGREDIENTS:
- 6 cups diced mixed summer vegetables, such as bell peppers, leeks, carrots, corn, zucchini, yellow
summer squash, green beans, wax beans, and broccoli (include at least 4 different vegetables in the
mix) - 4 to 8 garlic cloves (optional), thinly sliced
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 2 tablespoons butter
- ½ cup dry bread crumbs
- 2 tablespoons chopped fresh basil leaves
INSTRUCTIONS:
- Preheat the oven to 425°F. Lightly oil a large shallow roasting or half sheet pan.
- In a large bowl, combine the vegetables and garlic, if using. Add the oil and salt and pepper to taste. Toss to coat. Arrange in a single layer in the pan.
- Roast for 25 to 30 minutes, until the vegetables are tender and lightly browned, stirring or shaking the pan occasionally for even cooking.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the bread crumbs and sauté until lightly toasted, about 5 minutes.
- When the vegetables are tender, transfer them to a shallow serving bowl. Mix in the basil. Top with the bread crumbs and serve at once.
