Roasted Vegetables with Garlic-Tarragon Butter Recipe

Name: Roasted Vegetables with Garlic-Tarragon Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium-size red onions, cut into 1/2-inch-thick rounds; 2 red bell peppers, quartered lengthwise, seeded; 4 zucchini or yellow crookneck squash, cut on diagonal into 1/2-inch-thick slices; 2 large portobello mushrooms, dark gills scraped away, quartered; 1 head radicchio, cut into 6 wedges; 6 tablespoons (3/4 stick) butter; 6 small garlic cloves, minced; 2 teaspoons dried tarragon; 3 tablespoons dry white wine; 1 tablespoon olive oil; Lemon wedges

Servings: persons

2 medium-size red onions, cut into 1/2-inch-thick rounds
2 red bell peppers, quartered lengthwise, seeded
4 zucchini or yellow crookneck squash, cut on diagonal into 1/2-inch-thick slices
2 large portobello mushrooms, dark gills scraped away, quartered
1 head radicchio, cut into 6 wedges
6 tablespoons (3/4 stick) butter
6 small garlic cloves, minced
2 teaspoons dried tarragon
3 tablespoons dry white wine
1 tablespoon olive oil
Lemon wedges

1
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 500F.
2
Arrange vegetables in single layer on 2 large baking sheets.
3
Stir butter, garlic and tarragon in heavy small saucepan over low heat until butter melts.
4
Whisk in wine and oil.
5
Brush vegetables with all of butter mixture; sprinkle generously with salt and pepper.
6
Roast vegetables 10 minutes.
7
Turn vegetables over, reverse position of baking sheets and roast until vegetables are tender and browned in spots, about 10 minutes longer.
8
Transfer vegetables to large platter.
9
Serve with lemon wedges.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 medium-size red onions, cut into 1/2-inch-thick rounds, 2 red bell peppers, quartered lengthwise, seeded, 4 zucchini or yellow crookneck squash, cut on diagonal into 1/2-inch-thick slices, 2 large portobello mushrooms, dark gills scraped away, quartered, and more.

Yes, Roasted Vegetables with Garlic-Tarragon Butter 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.

Roasted Vegetables with Garlic-Tarragon Butter

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