Instead of roasting these vegetables, they can be microwaved in several food storage bags, left partially open, on high for 3 to 5 minutes, depending on the desired degree of crunchiness, then garnished with the chopped parsley.
Make Ahead: May be prepared up to the point of baking, up to 2 days in advance.
- 2 whole cloves garlic
- 1 bunch thyme
- 6 sprigs rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 3 pounds assorted baby squash (zucchini and yellow and green pattypan)
- 2 large red peppers, seeded, cored and cut into 1-inch squares
- 2 large yellow peppers, seeded, cored and cut into 1-inch squares
- 2 pounds green beans (not haricots verts), stem ends snipped
- 2 large sweet potatoes, peeled and cut into 2-inch cubes, parboiled* for 3 minutes
- 20 whole cloves garlic, parboiled for 3 minutes
- Flat-leaf parsley, Chopped, for garnish
In a resealable plastic bag, combine the garlic, thyme, fresh rosemary, salt and pepper. Seal the bag, removing as much air as possible. Using a meat mallet or hammer, gently crush the garlic and herbs to release their flavors. Add the olive oil.
In a large bowl, toss the vegetables and the parboiled garlic cloves with the garlic-herb oil mixture to coat. Place them in resealable plastic bags and refrigerate.
When ready to bake, transfer the vegetable-garlic mixture and any excess garlic-herb oil mixture (including the herbs) to a large roasting pan or 2 rimmed baking sheets and let it sit for 15 minutes while the oven preheats to 425 degrees. Roast the vegetables for 11 to 15 minutes, depending on the preferred degree of doneness. Remove the thyme and rosemary stems before serving. Garnish with parsley.
Adapted from chef and former restaurateur David Hagedorn.
Tested by Judith Weinraub.
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