Roasted Vegetables, From Paula Wolfert Recipe

Name: Roasted Vegetables, From Paula Wolfert
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds ripe tomatoes, peeled, cored, sliced thin, sprinkled with a pinch of sugar; 1 1/2 pounds medium boiling potatoes, pared, each cut into six wedges; 1 pound medium red or yellow onions, each cut into six wedges; 1 pound zucchini, trimmed, rinsed, cut into one-and-a-fourth-inch chunks; 2 ribs celery, trimmed, stringed, and cut into one-and-one-fourth-inch chunks; 2 teaspoons fine chopped garlic; 2 teaspoons fine salt; 1/2 teaspoon fine ground pepper; ⅓ cup fine chopped parsley; 1 1/2 tablespoons chopped dill; 1 teaspoon chopped fresh mint or marjoram; 1/4 cup fruity extra-virgin olive oil

Servings: persons

1 1/2 pounds ripe tomatoes, peeled, cored, sliced thin, sprinkled with a pinch of sugar
1 1/2 pounds medium boiling potatoes, pared, each cut into six wedges
1 pound medium red or yellow onions, each cut into six wedges
1 pound zucchini, trimmed, rinsed, cut into one-and-a-fourth-inch chunks
2 ribs celery, trimmed, stringed, and cut into one-and-one-fourth-inch chunks
2 teaspoons fine chopped garlic
2 teaspoons fine salt
1/2 teaspoon fine ground pepper
⅓ cup fine chopped parsley
1 1/2 tablespoons chopped dill
1 teaspoon chopped fresh mint or marjoram
1/4 cup fruity extra-virgin olive oil

1
Set an oven rack in the upper middle position.
2
Preheat the oven to 400 degrees.
3
Oil a large baking dish (such as a 13-by-11-by-2-inch lasagna pan).
4
Spread half the tomatoes on the bottom of the dish.
5
Scatter the potatoes, onions, zucchini and celery on top.
6
Lay the remaining tomatoes over the vegetables.
7
Sprinkle with the garlic, salt, pepper and herbs and drizzle with oil.
8
Bake the dishes for 30 minutes.
9
Remove it from the oven; stir carefully to redistribute the vegetables, then bake for another 30 to 40 minutes without disturbing.
10
Serve hot or lukewarm.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds ripe tomatoes, peeled, cored, sliced thin, sprinkled with a pinch of sugar, 1 1/2 pounds medium boiling potatoes, pared, each cut into six wedges, 1 pound medium red or yellow onions, each cut into six wedges, 1 pound zucchini, trimmed, rinsed, cut into one-and-a-fourth-inch chunks, and more.

Yes, Roasted Vegetables, From Paula Wolfert falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Vegetables, From Paula Wolfert

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions