Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Plus 2 tbs olive oil Salt and pepper
16 sm (to med) parsnips 1 lg Eggplant (1 lb)
-(abt 1 1/2 lb), peeled Peeled, quartered
2 lg Orange sweet potatoes Each piece halved crosswise
(1 1/2 lb), peeled 2 lg Red bell peppers
Cut lengthwise in 4 wedges 2 lg Yellow bell peppers
2 lg Red onion(s) 4 Sprigs rosemary
(1 1/2 lb), peeled 4 Sprigs thyme
Cut lengthwise in 8 wedges 2 tb Dry white wine
With toot ends intact

1. Preheat oven to 375øF. Pour 1/3 cup olive oil into a very large
wide roasting pan. Add the parsnips, sweet potatoes, and onions and
turn to coat evenly with the oil; season with salt and pepper. Roast
the vegetables in the oven for about 1 hour, until nicely browned and
almost tender. Remove the pan from the oven and increase the
temperature to 450øF.

2. Using a metal spatula, push the cooked vegetables to the side and
add the eggplant, bell peppers and the remaining 2 tbs oil. Turn the
eggplant and bell peppers in the oil to coat; season with salt and
pepper. Scatter the rosemary and thyme sprigs in the pan and roast
for about 40 minutes, until the peppers are blistered and browned and
the other vegetables are tender.

3. Turn the oven temperature to 350øF. Drizzle the vegetables with the
wine, cover with foil and bake on the bottom shelf of the oven for
about 20 minutes. Increase the temperature to 450øF. uncover the
vegetables and roast for about 15 minutes longer, until the juices in
the pan have browned and glazed the vegetables. Season with salt and
pepper and serve.

Fine Cooking November 1995
Submitted By DIANE LAZARUS On 11-01-95

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