Ingredients
- 2 medium yellow squash, quartered vertically
- 2 medium zucchini, quartered vertically
- 1 pound bunch asparagus, bottom 2 inches of stalks removed
- 2 pound large portobello mushrooms, cut into 1/2 inch wide pieces
- 2 pound medium red onions, cut into rings
- 1 pound each red, yellow, green and orange pepper, seeds removed, cut into thick, long strips
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh oregano
- 8 ounce crumbled feta
- 6 ounce large cloves garlic, peeled
Preparation
Baking Directions:
Heat oven to 400 degrees F.
Toss each vegetable with a little olive oil (about 2 teaspoons) and sprinkle chopped rosemary on half and chopped oregano on the other half.
Roast to desired doneness, about 15-20 minutes, turning halfway through cooking time.
A slightly charred or caramelized look will give you the best flavors.
Once vegetables are roasted, put all in a mixing bowl and toss with lemon juice, salt and pepper to taste.
Arrange vegetables on a plate, topping with crumbled feta and garlic chips.
For the garlic chips, thinly slice garlic cloves and place in small saute pan with 1 inch olive oil to cover.
Turn heat on medium to low flame and cook garlic just until golden brown.
Remove with a slotted spoon to drain on paper towels.