November 2009 | Mediterranean Style Roasted Fall Vegetables

Ingredients

• 2 leeks, white and light green parts only, rinsed and chopped
• 1 pound small broccoli florets or Brussels sprouts, trimmed and cut in half
• 1 turnip or rutabaga, peeled and cubed
• 1 large fennel bulb, cored and thinly sliced lengthwise
• 1/2 red onion, thinly sliced
• 1 large head garlic
• 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
• 1/2 teaspoon salt (optional if on a low sodium diet)
• 1/4 teaspoon freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon sherry vinegar (can substitute balsamic)
• 1/3 cup prepared black olive tapenade
• 1/2 cup crumbled feta cheese

Preparation

1. Preheat over to 400 degrees Fahrenheit.
2. Spread leeks, broccoli, turnip, fennel, and onion in a single layer on a baking sheet along with the unpeeled head of garlic. Season the vegetables with rosemary, salt, and pepper. Drizzle oil over the vegetables and garlic and toss to coat.
3. Bake, stirring occasionally, until the vegetables are tender when pierced with a knife and the garlic is soft, 35 to 45 minutes. Remove from the oven, set aside the unpeeled garlic, and toss the vegetables with vinegar.
4. Put the roasted vegetables on a serving plate and top all over with small dollops of tapenade. Cut off the top of the garlic and squeeze out the cloves onto the vegetables. Sprinkle with goat cheese. Serve warm or at room temperature.

Makes six to eight servings.