Nothing makes me happier than laughter in my in kitchen. I love, love, love to entertain. Dinner, drinks and nibbles, games, a new movie – it doesn’t matter. If I could, I’d entertain every night. I’m incredibly spoiled in my professional life, most often with a wonderful sous chef and an intern or two. Then there’s the super staffing service who care about making both me and my guests happy. When teaching at Cooks Warehouse I have incredible assistants who are interested and excited about cooking with me.

Unfortunatley, none of them follow me home:) So in my favorite room in my house, I am often alone. (My husband Mike, doesn’t cook. But he cleans. This makes me very very happy.) So when I have the opportunity to chat across my island while I am cooking, my world is perfect. My favorite kind of food to feed my folks is casual. Often ethnic, but always easy and healthy. If I am cooking outside on the grill, I pop some veggies like this recipe into the oven, and by the time they are done I have a salad or slaw tossed and everything comes out at the same time.

The secret to enjoying dinner with guests is recipes like this one. I’ve taken the extra fat and the fuss out of these veggies, and added in the wonderful taste of herbs and spices. You can cut your veggies early in the morning, and just toss them with the herb rub and oil when you start your grill. They will take about 45 minutes to roast, plenty of time to toss a big green salad and cook a handful delicious fish filets. Add a good bottle of wine and some fruit, cheese and nuts for dessert, and you can have a good time at your party, too!

Herb Rubbed Veggies
3 Cups Sliced
2 Cut Red Peppers
2 Cups Sliced Yellow
2 Large Red Onions,
peeled and quartered
1 Large Head Fennel,
3 TB Balsamic Vinegar
2 TB Olive Oil
½  Tsp Dried Basil
½ Tsp Dried Oregano
½ Tsp Dried Tarragon
½ Tsp Dried Thyme
½ Tsp Dried Parsley
½ Tsp Dried Rosemary
½ Tsp Each, Salt and
4 Garlic Cloves,
Preheat oven to 425F.
Toss all the ingredients together

them on a sheet pan,  stir well to coat. Cover and bake at 425F
for 45 minutes or until vegetables are tender. 

*Why are we using dried herbs and spices in this recipe? These veggies cook at high heat for 45 minutes. The dried will hold up better than fresh – but feel free to chop some fresh herbs and stir them through the cooked veg after they are done.

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