Recipe of the Week: Roasted Vegetables with a Mediterranean Dressing

I am so excited to share with you our first recipe of the week. My coworker first shared this recipe with me last year and I have been in love ever since. This is a recipe from Moosewood Restaurant Favorites and it is sure to be an excellent addition to your recipe collection.

Roasted Vegetables with a Mediterranean Dressing


  • 1 onion, sliced
  • 2 medium potatoes, cut into 1/2 in thick slices
  • 1 large sweet potato, peeled and cut into 1/2 in slices
  • 2 bell peppers (different colors), steamed/seeded and cut into chucks
  • 2-3 cups mushrooms, halved
  • 10-15 Brussels sprouts, halved
  • 2 cups cauliflower, cut into bite size pieces

Mediterranean Dressing:

  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 4 garlic cloves, minced
  • 1 tsp sea salt
  • 1 tsp ground fennel seed
  • 1/4 tsp ground black pepper
  • 1 tbs minced fresh rosemary


  1. Preheat oven to 425*F. Lightly oil two rimmed backing sheets.
  2. Prepare the dressing by whisking together the ingredients. In a large bowl, toss the prepared vegetables with the dressing. Spread out the vegetables in a single layer on the prepared baking sheet.
  3. Roast for about 15 minutes. Stir and return to oven. Check time again in about 15 minutes. When all vegetables are tender, remove from oven.


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