1. Place vegetables in a large saucepan. Cover with cold water, add 1tsp salt and the bay leaf. Bring to a boil, then reduce the heat and simmer for 10 to 15 minutes until just tender. Drain. 2. Preheat the oven to 425*F(220*C). 3. Let the vegetables cool, then dice. Place them in a large bowl, add the onion, rosemary and olive oil. Season well with salt and pepper and toss to coat the vegetables with the oil. 4. Place the vegetables in a single layer in a large roasting pan and cook for 35 to 45 minutes until browned and tender. ---------------------------------------------------------------------------
Nutrition
Ingredients
