Serves: 6
Total Calories: 269

1 sweet potato, peeled and cut into 1/2-inch-thick slices
1 unpeeled russet potato, cut into 1/2-inch-thick slices
2 green zucchini, cut into 3/4-inch-thick slices
2 yellow zucchini, cut into 3/4-inch-thick slices
1 eggplant, cubed, salted, allowed to drain for 30 minutes in a colander, and patted dry
1 head garlic, broken into unpeeled cloves
2 yellow onions, cut into 9 wedges each
1 fennel bulb, trimmed and sliced into wedges
1 or more red bell pepper, seeded and cut lengthwise into 1/2-inch-wide strips
1/2 cup extra-virgin olive oil
salt and freshly ground pepper to taste
2 sprigs fresh rosemary, or 1 tablespoon dried rosemary

1. Preheat the oven to 400°F. Arrange all the vegetables in 3 or more large roasting pans, drizzle with the olive oil, and sprinkle with salt and pepper. Using your hands, toss the vegetables so that all of them are evenly coated. Break up 1 of the rosemary sprigs and distribute it over the vegetables, or sprinkle the dried rosemary over them.

2. Roast until the vegetables are brown and tender, turning them once or twice to avoid sticking, about 1 hour. Transfer to a large platter and serve warm, with a sprig of rosemary on top.

TO MAKE AHEAD: Let cool completely and store at room temperature for up to 4 hours, or covered in the refrigerator for up to 3 days. Bring to room temperature before reheating.

TO REHEAT: Reheat in a preheated 350°F oven for 10 to 15 minutes.

From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 269
Calories from Fat: 160

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Couscous Salad
Green Bean Salad With Yellow Pepper, Jicama, And Tomato
Soba Noodle Salad With Tamari Dressing
Tailgate Potato Salad
Warm Moroccan Beet Salad With Tangerines