ROASTED VEGGIES NICOISE WITH LEMON, THYME, AND PARMESAN

ROASTED VEGGIES NICOISE WITH LEMON, THYME, AND PARMESAN image

Yield 8 people

Number Of Ingredients 11

1 large butternut squash, peeled and cut into pieces
about 1 inch square (about 6 cups squash cubes)
3-4 potatoes, med size
1 med size red onion
6-8 garlic cloves, whole
3/4 c kalimata olives, whole
2 T fresh thyme leaves (or use 1 T dried thyme)
2 T olive oil (or slightly less if desired)
2 tsp. fresh squeezed lemon juice
salt
2 T freshly grated parmesan cheese (optional)

Steps:

Preheat oven or to 425F. Spray roasting dish or pan with non-stick spray or mist with olive oil. Pan should be large enough for veggies to be SINGLE LAYER. In small bowl, combine thyme, olive oil, and lemon juice and let sit while you chop veggies. Peel squash and cut into cubes about 1 inch square. Chop potatoes in cibes too. Chop onion smaller. Peel garlic cloves. Put veggies into plastic bowl, then toss with the olive oil, lemon juice, thyme mixture. Arrange on roasting pan. (Maybe preheat pan?) Roast about 45 minutes, turning a couple of times. Is done when edges are starting to brown and carmelize and all pieces are soft. Remove from oven. Wipe out the plastic bowl you used earlier with a paper towel, then put into bowl and toss gently with the parmesan cheese. Serve hot.