Ingredients

serves 4. serving size: 1 piece of each roasted vegetable.

　　1 rutabaga, quartered

　　2 turnips, halved

　　1 potato, quartered

　　3 medium carrots, peeled and halved

　　4 small white onions, peeled

　　1 eggplant, peeled and quartered lengthwise

　　1 zucchini, sliced into 1/4-inch rounds

　　2 yellow squash, sliced into 1/4-inch rounds

　　10 asparagus, tough ends snapped off and discarded

　　6 broccoli florets

　　

Seasoning

3 packets dried onion soup mix

　　3 tablespoons extra virgin olive oil

　　2 tablespoons granulated garlic

　　1 teaspoon seasoning salt, such as Lawry’s

　　1/2 teaspoon fresh/ground pepper

　　

Step 1

Grease a large, shallow baking pan.

　　

Step 2

In a large saucepan, bring 1 quart water to a boil over high heat and add the rutabaga, turnips, potato, carrots, and onions. Boil for 4 minutes.

　　

Step 3

Drain and allow to cool for 30 minutes.

　　

Step 4

Preheat the oven to 350°F. Slice the onions into 1/4-inch-thick disks, but do not separate the rings.

　　

Step 5

While the vegetables are cooling, prepare the seasoning: In a small bowl, whisk together the soup mix, olive oil, garlic, seasoning salt, and pepper.

　　

Step 6

Rub the seasoning over the eggplant, zucchini, squash, asparagus, broccoli, and boiled vegetables, coating completely, and place in the pan. Layer the onion disks on top.

　　

Step 7

Bake for 35 to 40 minutes, until as brown as desired.

　　Cooks' Note

　　If you let these vegetables come to room temperature, make a vinaigrette of 2 tablespoons olive oil, 1 1/2 tablespoons balsamic vinegar, and 1 tablespoon water. Mix it well and pour it over the roasted vegetables, and you’ll have a dish so delicious it will make portion control a difficult task.

　　Great Food, All Day Long