ROAST VEGETABLES WITH OLIVE OIL AND CHILIES

Preparation Method :

• Place the oil in a large roasting pan and put it into a preheated oven, 425°F for a few minutes to warm.
• Add the parsnips to the pan and toss well in the oil, then return the pan to the top of the oven and cook the parsnips for 10 minutes.
• Remove the pan from the oven and add the leeks, red bell peppers, eggplants, and crushed chilies.
• Toss to coat in the olive oil, and then return the pan to the oven to cook for 15 minutes more.
• Remove the pan from the oven and add the chopped marjoram and salt and pepper.
• Mix well and serve immediately.