Another easy to make gem from MACSAC's "From Asparagus to Zucchini"!
|1 t||garlic (minced)|
|1 T||rosemary (minced, or any other herb)|
|4 T||red wine vinegar|
|4 T||olive oil|
|8 c||assorted vegetables (cut into equal sized chunks)|
|salt and pepper (to taste)|
Mash garlic, rosemary and salt to a paste. Stir in vinegar, olive oil, salt and pepper. Toss in vegetables to coat. Heat oven to 350 degrees F. Pour the coated veggies onto a cookie sheet covered with tin foil and roast for 15-25 minutes, turning once. Serve over quinoa or by itself and enjoy!