Wednesday, October 25, 2006

Dinner tonight was 'winter roasted vegetables' served with brown rice penne pasta. Colorful, high in antioxidant quality, and a great source of Vitamin A, this was a meal enjoyed by all. Here's the recipe:

Winter Roasted Vegetables with Brown Rice Penne

In a large casserole dish, place:

1/2 head cauliflower, cut into pieces
1 head broccoli, cut into pieces
1 small sweet potato, cut into sticks
1/4 butternut squash, peeled and cut into small squares
2 small zucchini, sliced lengthwise and then cut into half moon shapes
1 green pepper, sliced
1 sweet onion, cut into strips
6 or 8 cloves garlic
1/2 cup small grape tomatoes

Mix together gently. Add mineral salt, olive oil, and a dash of lemon juice. Sprinkle with Italian seasoning. Place in oven and bake at 400 degrees F. for 45 minutes, stirring twice during the roasting process.

Cook brown rice penne. Drain and place in bowl with olive oil and salt. Serve topped with roasted vegetables.


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