This was for a family holiday, but it's just as good for company or just for yourself, if you really like a lot of vegetables. One hour's prep time, and you will shine. With or without lemon thyme vinaigrette, just adjust the quantity based on your crowd. This was based on an appetizer for 20 with several other offerings.
THE RECIPE
5 large carrots
2 bell peppers
1/2 head cauliflower
1# grape tomatoes
1/2 # mushrooms
1 bunch scallions
3-4 T EV olive oil, more as needed
2T dried oregano
Sea salt, to taste
Cracked black pepper, to taste
Heat oven to 400 degrees Farenheit
Slice all vegetables and trim scallions. Toss vegetables with olive oil individually; season and roast in batches until slight char is evident. Arrange on a platter and accept plaudits. Serve with lemon thyme vinaigrette.
THE RECIPE
LEMON THYME VINAIGRETTE
1/2 C EV olive oil
2T cider vinegar
Juice of 1 lemon
1T dijon mustard
3 sprigs fresh thyme leaves
Sea salt, to taste
Blend all together; adjust seasonings and chill.
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