Roasted Vegetable Medley
1 sm. zucchini, cut into 1-inch dice
1 sm. yellow squash, cut into 1-inch dice
1 red bell pepper, cut into 1-inch dice
1 yellow bell pepper, cut into 1-inch dice
1 med. red onion, cut into 1-inch dice
4 Tbsps. extra-virgin olive oil
3 Tbsps. minced garlic
3 tsps. dried thyme
3 tsps. dried basil
1 sm. eggplant, cut into 1-inch dice
1 Tbsp. plus 1 tsp. balsamic vinegar
1 Tbsp. soy sauce
1/4 tsp. freshly ground pepper
1. Heat oven to 425 degrees. Combine squashes, bell peppers and onion in
large bowl; sprinkle with 2 tablespoons olive oil, 2 tablespoons minced
garlic, 2 teaspoons thyme and 2 teaspoons basil. Toss well to coat. Spread
in even layer on baking pan and roast, stirring occasionally, until golden,
about 20 minutes.
2. Meanwhile, using the same large bowl, toss eggplant with remaining olive
oil, garlic, thyme and basil. Spread in even layer on baking sheet and
roast, stirring occasionally, until lightly golden, about 15 minutes.
3. Toss all cooked vegetables together in large bowl. Sprinkle with balsamic
vinegar, soy sauce and pepper; toss to mix well. Serve hot or at room
temperature.
Yield: 4-plus servings.
Note: These vegetables can be made ahead and refrigerated for up to two
days. Remove and bring to room temperature an hour before serving.
Cleveland Plain Dealer
"I would rather walk with God in the dark
than go alone in the light."
~Blessed, Sugar
----- Original Message -----
From: "Laury-Johnson, Shawnese (LARA)" <[email protected]>
To: <[email protected]>
Sent: Saturday, April 21, 2012 12:11 PM
Subject: [CnD] Vegetable dishes
Hello I am looking for recipes that I can use a medley of vegetables all
together. If anyone has some great recipes for vegetable dishes please
send them.
Thanks
Shawnese Laury-Johnson, MA, CRC, LLPC
Assistant East Region Manager
Michigan Commission for the Blind
3038 W. Grand Blvd. ste. 4-450
Det., Mi 48202
313.456.1957
FAX: 313.456.1645
[email protected]<mailto:[email protected]>
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