CEDAR PLANKED VEGETABLES

1 large or 2 small cedar baking planks

1 – 2 tablespoons olive oil

1-2 tablespoons minced fresh herbs – basil, oregano, tarragon, thyme, parsley and rosemary – or 1-1/2 teaspoons herbs de provence

1-1/2 tablespoons balsamic vinegar

Salt and freshly ground black pepper

1 medium to large zucchini, cut into ½-inch slices

1 medium onion, peeled and  quartered

1 red bell pepper, cored, seeded and cut into 1-inch squares (let me show you how)’

1 medium to large yellow squash, cut into ½ inch slices

1 pound green beans, cut into 1-inch lengths

1 medium to large carrot, cut into ¼-inch slices

 

1. Rub the top of cedar plank with a little vegetable oil..  Put plank in a cold oven and preheat oven to 350 degrees, for about 15 minutesl
2. Then whisk together the olive oil, garlic, herbs and vinegar, with salt and pepper to taste in a large bowl.  Add all the vegetables and coat well with the marinade.
3. Spread vegetables evenly onto the plank and roast until tender, about 30 minutes.   Makes 4 servings

 

EQUIPMENT NEEDED:

 

Cedar planks                        Measuring spoons             Cutting board

Bread knife                         Sharp knife                      Large bowl

Metal spatula                       Bowl for serving