Roasted Vegetables on Arugula and Basil

Aug 31, 2006 12:00 PM

Roasted Vegetables on Arugula and Basil
August, 2006

Serves 6 / This colorful dish makes a delightful first course or light lunch. Mix gold and red beets for additional color. Preparation tips: For easier cleanup, line baking sheets with aluminum foil. If presentation is key, cook beets on a separate pan to prevent bleeding. Serving tip: For a heartier meal, top with grilled salmon or chicken.

1/2 pound parsnips, scraped and cubed
2 large beets (gold or red), rinsed well, patted dry, and cubed
2 medium turnips, cubed
1 small rutabaga, peeled and cubed
1 small sweet potato, cubed
3 tablespoons extra-virgin olive oil, divided
1 tablespoon minced fresh rosemary leaves
6 cloves garlic, crushed
1 teaspoon freshly ground black pepper
2 small zucchini, cubed
4-6 cups baby arugula leaves, washed
1/2 cup fresh basil leaves, coarsely chopped
2 tablespoons balsamic vinegar

1. Preheat oven to 425°. Place parsnips, beets, turnips, rutabaga, and sweet potatoes on two large baking sheets. Drizzle with 2 tablespoons olive oil (divide between pans); sprinkle each pan with rosemary, garlic, and pepper, and toss with hands to mix well. Cover loosely with foil and bake for 25 minutes.
2. Remove from oven and discard foil. Divide zucchini between two pans. Toss to coat and return to oven (uncovered). Cook for 10 minutes longer, or until vegetables are tender.
3. While vegetables are roasting, in a large bowl, combine arugula, basil, the remaining tablespoon olive oil, and vinegar. Toss to mix and divide among individual serving plates. Top with hot vegetables and serve.

PER SERVING: 161 cal, 39% fat cal, 7g fat, 1g sat fat, 0mg chol, 3g protein, 23g carb, 6g fiber, 79mg sodium