Italian Roasted Vegetables

Quick Links:

Italian Roasted Vegetables

Marinated in olive oil and wine with accent of Italian herbs, this colorful combination of fresh vegetables is roasted to bring out their full flavor.

Serves: 48

Printer Friendly Version


	Ingredients 1-1/2 cups olive oil 5 lbs Old Fashioned Sliced Potatoes 2 Tbsp salt 1 tsp white pepper, ground 5 lbs onion, sliced 1 Tbsp thyme, basil, or summer savory, dried, crushed 10 red, yellow and/or green peppers, cored, cut into 3/8" slices 5 lbs eggplant, cut into 1/4" slices 5 lbs tomatoes, fresh cut into 1/4" slices 1 lb, 9 oz ripe olives, coarsely chopped 1-1/4 cups white wine

Method

Pour 1/2 cup oil into full steam table pan (20 x 12 x 4 inch). Layer potatoes and sprinkle with 1 Tbsp salt and 1/2 tsp pepper. Layer onions and sprinkle with 1-1/2 tsp thyme. Layer peppers and eggplant. Sprinkle with remaining salt and pepper.

Top with tomatoes. Sprinkle remaining thyme. Arrange olives around edge of pan. Drizzle with remaining oil and wine.

Bake at 375 degrees F for 45 minutes or until knife inserted into vegetables meets no resistance. Great served hot or cold.