Oven Roasted Vegetables

Meet Denise Roa the Executive Chef of Rancho La Puerta and Director of the Cooking School & Culinary Center.  My Mothers Day Gift from daughter Anne was a day at the Rancho La Puerta Spa.  Our day began with a cooking class with Denise.  All vegetables served at the Vegan Ranch are grown in her gardens.  I will be posting her recipes for the next three posts that were demonstrated and served to us.

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Roasted Vegetables:

Yellow squash, medium dice

Fennel build, medium dice

Cauliflower, medium dice

Carrot, medium dice

Onion medium dice

Portabella or oyster mushrooms, 
   medium dice

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Marinade:

1/4 cup olive oil

1 tablespoon minced garlic

1 tablespoon fresh basil, chopped

1 tablespoon fresh oregano

1 teaspoon fresh lemon thyme

Sea salt and freshly cracked black 

   pepper to taste

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Directions:

Mix marinade ingredients in a Pyrex or stainless steel oblong baking pan.

Place veggies in the marinade and coat thoroughly.  Cover and refrigerate for 30 minutes to allow flavors to meld.

Roast veggies in a 375 degree oven for 10 - 15 minutes, or just until tender.  Remove from oven and allow veggies to cool.