6 cups diced mixed summer vegetables such as bell peppers, leeks, carrots, corn, zucchini, yellow summer squash, green beans, wax beans, and broccoli (include at least 4 different kinds)
4-8 garlic cloves, thinly sliced
2 tablespoons olive oil
salt and pepper
2 tablespoons butter
? cup dry bread crumbs
2 tablespoons chopped fresh basil
Heat oven to 425. Lightly oil a large roasting pan or half sheet pan.
In a large bowl, combine vegetables and garlic. Add the oil and salt and pepper to taste. Toss to coat. Arrange vegetables in a single layer in pan.
Roast for 25-30 minutes, shaking the pan occasionally, until vegetables are lightly browned. Meanwhile, melt the butter in a large skillet over medium heat. Add bread crumbs and saut? until lightly toasted, about five minutes.
When vegetables are tender, transfer them to serving bowl and mix in basil. Top with bread crumbs to serve.
from The Roasted Vegetable.