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Oven-Roasted Vegetables with Fresh Herbs
By Chef Debbi Dubbs


3 tablespoons parsley - chopped 
3 tablespoons thyme - chopped 
3 tablespoons basil - chopped 
1/4 cup Balsamic Vinegar 
1 garlic - clove, minced 
1/2 cup Olive Oil 
16 Baby Zucchini trimmed 
16 Baby Yellow Squash trimmed 
1 Red Bell Pepper cut in 1 inch pieces 
1 Yellow Bell Pepper cut in 1 inch pieces 
2 bunches Baby Beets tops removed leaving 0.5 inch of stems 
8 Cipolline Onions peeled 
2 bunches Turnips cleaned 
1 pound Baby Dutch Yellow® Potatoes (DYP's) halved 
1 bunch Carrot (or Melissa's Sweet Baby Carrots) trimmed 
2 bunches Asparagus Spears trimmed 


Combine parsley, thyme, basil, vinegar and garlic in small bowl; set oven to 425°F. Line a baking sheet with foil. 

Combine vegetables, except beets and asparagus in large bowl. 

Drizzle vinaigrette (reserve some vinaigrette for beets and asparagus) over vegetables and toss to coat. 

Arrange vegetables in a single layer on prepared baking sheet. 

In a piece of foil toss beets with olive oil and fold foil up to close. Place on baking sheet. 

Roast until browned and fork tender, approximately 15 minutes. 

The last 5 minutes add asparagus that has been tossed with a little oil. Season with salt and pepper. 

Served warm or at room temperature, these vegetables will disappear quickly from your table. 

If there are any leftovers, serve them in a cool, summer salad the next day.