- 15
- 20 mins
- 55 mins
Ingredients
- 3/4 lb cauliflower, cut into small florets (no bigger than a large gumball)
- 1 small acorn squash, cut in 1/2-inch wedges
- 1 head radicchio, cut in 8 wedges
- 1/2 of a 32 oz pkg Food You Feel Good About Mini Sweet Peppers, washed
- 2 zucchini or yellow squash, halved, each half sliced lengthwise into 4 batons
- 1 medium fennel bulb, peeled, cleaned, tops trimmed, cut 1/2-inch wedges
- 9 Tbsp Wegmans Pure Olive Oil, divided
- Salt and pepper to taste
- 2 oz Italian Classics Parmigiano-Reggiano Shredded Cheese
Preparation
Step 1
•Preheat oven to 450 degrees. Toss cauliflower, acorn squash, radicchio, peppers, zucchini, yellow squash and fennel each separately with 1 1/2 Tbsp olive oil. Season with salt and pepper.
•Spread cauliflower and acorn squash in single layer on large baking sheet. Roast 15 min, turning halfway through. Remove from oven; add radicchio and roast 5 min until browned and tender.
•On second large baking sheet, spread peppers, zucchini, yellow squash and fennel in single layer. Roast 20 min until browned and tender, turning halfway through. Season with salt and pepper.
•Arrange on serving platter; serve with cheese.
Chef Tip(s):
•This can be prepared ahead of time and chilled.
•Best served at room temperature.
•Add fresh shaved Parmigiano-Reggiano on top of vegetables just before serving.
•This recipe is great served on cedar planks, lightly coated in oil.
Option(s):
Serve with Spicy Antipasti Drizzling Oil (see related recipe), your favorite finishing oil or hummus.