Yummy 201612

Roasted

Vegetables

Serves 10 to 12

Prep Time 15 minutes

Cooking Time

20 minutes

3 large zucchini, sliced

into 1½-inch pieces

3 large carrots, sliced

into 1½-inch pieces

6 small red

onions, quartered

olive oil

salt and freshly

ground black pepper

3 medium red bell

peppers, cored

and sliced into

2-inch pieces

15 cloves

garlic, peeled

24 French

beans, blanched

1 Preheat oven to 400°F.

2 Place zucchini, carrots,

and onions in a baking

dish. Drizzle with olive

oil then season with salt

and pepper.

3 Place bell peppers and

garlic in another baking

dish. Drizzle with olive

oil then season with salt

and pepper.

4 Roast zucchini, carrots,

and onions for 15 to

20 minutes or until

browned and tender.

Roast bell peppers

and garlic for 10 to

15 minutes or until

browned and tender.

5 Transfer vegetables

to a platter and mix.

Add French beans and

toss. Serve with roasted

prime rib.

PHOTOGRAPHY:

PATRICK MARTIRES.

RECIPE AND FOOD STYLING:

RACHELLE SANTOS.

PROP STYLING:

PAULYNN CHANG AFABLE.

ART DIRECTION:

JON TOLENTINO.