Veggie Recipe

These leftoversare in my lunchbag today, along with some hummus and some fresh fruit.
I cooked the vegetables less than 45 minutes because they were on the verge of burning. Next time I think I will turn the oven down to 400. I happened to have fresh oregano and rosemary from another recipe, so I used fresh herbs. The recipe is from Vegetarian Times.

Italian-Style Roasted Vegetables
Serves 4 to 6

Many Moosewood patrons love the restaurant’s very versatile roasted vegetables, served with several variations. This version is dressed with Italian seasonings. Select at least four different vegetables, or follow the combination below. To speed preparation, parboil the harder, longer-cooking vegetables, such as sweet potatoes and potatoes, before roasting them.

Roasted Vegetables 2 potatoes, cut into 1-inch chunks or cut in half lengthwise and sliced crosswise into 1/2-inch-thick semicircles 2 sweet potatoes, peeled and cut into 1-inch chunks or sliced as above 2 carrots, peeled and cut into 1-inch chunks or cut on diagonal 1 large onion, cut into wedges 1 medium-sized zucchini, cut into 1-inch chunks or cut on diagonal into 1/2-inch-thick slices 2 bell peppers, cut into 1-inch chunks Italian Dressing 4 tsp. olive oil 1/4 cup fresh lemon juice 6 cloves garlic, minced or pressed 3 Tbs. minced fresh rosemary 1 Tbs. minced fresh oregano 1 tsp. salt

1. To make Roasted Vegetables: Preheat oven to 425F.
2. Parboil potatoes, sweet potatoes and carrots in boiling water to cover for 2 minutes. Remove from heat, and drain well. In large bowl, combine parboiled vegetables with onions, zucchini and bell peppers.
3. To make Italian Dressing: Place ingredients in bowl, and whisk together or purée in blender.
4. Toss vegetables with dressing, and place in single layer on large unoiled baking tray.
5. Bake vegetables, stirring every 15 minutes, until tender, about 45 minutes.

PER SERVING:
180 Calories
4g Protein
3g Total Fat
35g Carbohydrates
410mg Sodium
4g Fiber
11g Sugars