Roasting Vegetable Recipe

         Ingredients:

• 4-6 large potatoes
• ½ cup olive oil
• 6-8 cloves of garlic mashed
• Salt
• Black pepper, cracked
• 1 tbsp. Balsamic vinegar

         Directions:

1. Peel potatoes and cut into same thick chunks. In a large deep bowl, pour olive oil, mix well with garlic mashed, salt, black pepper and balsamic vinegar.

2. Marinate potatoes at least for 2 hours.

3. Preheat the oven to 425 degrees. Spray a roasting pan with garlic flavored spray. Bake for 20 minutes. Pork on it to ensure the potatoes are cooked and perfectly tender.

4. For 5-6 servings.

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         Ingredients:

• 3-4 medium beets, peeled
• 4-5 carrots, peeled
• 6 cloves garlic, thin sliced
• 2-tbsp. fresh lemon juice, more is fine
• 1/4 tsp. lemon zest
• 1/2 tsp. extra virgin olive oil
• 1 pinch salt
• 1 pinch white pepper

         Directions:

1. Preheat oven to 375 F. Toss the ingredients on an 8-inch square non-reactive baking dish toss.

2. Cover tightly with foil and roast for about 40 minutes, or until the vegetables are tender. Shake or stir occasionally.

3. For 4 servings.

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         Ingredients:

• 3 medium carrots, unpeeled, cut into 1-inch pieces
• 9 small white button mushrooms
• 2 cups brussels sprouts (cut in halves if large)
• 1 medium sweet potato, peeled and cut into 10-inch pieces
• 1 tbsp. olive oil
• 1 1/2 cups chicken or vegetable broth
• 1/4 tsp. dried thyme
• Salt and freshly ground pepper
• 2 tbsp. finely chopped pecans for garnish

         Directions:

1. Preheat oven to 400 degrees. Toss vegetables with olive oil, thyme, salt and pepper. Place vegetables in a roasting pan.

Pour stock into the pan. Roast 45 minutes, stirring and turning every 10 to 15 minutes.

2. When nearly tender, raise oven heat to 425 degrees and continue roasting 10 to 15 minutes more or until vegetables are browned and tender.

3. Remove from oven, drain of any excess liquid, and serve hot, garnished with pecans.

4. For 4 servings.

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         Ingredients:

• 1 zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices
• 1 green or red pepper, seeded and sliced
• 1 medium onion cut into 1/2-inch wedges
• ¼-lb. mushrooms, cut into quarters
• 3 tbsp. vegetable oil
• 1/2 tsp. dried basil leaves
• 1/4 tsp. salt
• 1/4 tsp. coarsely ground black pepper
• 6 flour tortillas (8 to 10 inches in diameter)
• 1-1 1/2 cups shredded lettuce

         For Garlic Mayonnaise:

• 1/4 cup mayonnaise or salad dressing
• 1 tbsp. finely chopped parsley
• 1 tsp. chopped garlic or 1/4 tsp. garlic powder

         Directions:

1. Preheat oven to 450F. Spread pepper, onion, zucchini and mushrooms on un-grease jelly roll pan. Mix oil, basil, salt and pepper; brush over vegetables. Bake uncovered 12 to 15 minutes or until crisp-tender, cool slightly.

2. Spread about 2 teaspoons Garlic Mayonnaise down center of each tortilla to within 2 inches of bottom. Top with vegetables, spreading to within 2 inches of bottom of tortilla. Top with 1/4 cup of lettuce.

3. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

4. For 2 servings.

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