Contributed by: Chris WebAdmin. of RecipesNow.com
All three of these recipes call for 10 to 12 cups of vegetables cut into chunks or slices, somewhat bigger than bite-size. Choose at least four vegetables, keeping in mind color, texture and flavor. Possibilities include potatoes, sweet potatoes, carrots, zucchini, yellow squash, mushrooms, eggplant, parsnips, turnips, bell peppers, asparagus and onions - feel free to experiment with vegetable combinations.
The fastest way to prepare this dish is to parboil the harder, longer-cooking vegetables briefly before roasting them, but it also is possible to bake everything without parboiling.
Choose one of the following:
Preheat the oven to 425 F.
Parboil the potatoes, sweet potatoes and carrots in boiling water to cover for two minutes. Drain well. In a large bowl, combine the parboiled vegetables with the onions, zucchini and bell peppers.
To make the dressing of your choice, either whisk together the ingredients in a bowl, or puree them until smooth in a blender or food processor.
Toss the vegetables well with the dressing. Place the vegetables in a single layer on a large unoiled baking tray and bake, stirring every 15 minutes, until all of the vegetables are tender, about 45 minutes.
To roast without parboiling, bake the vegetables in sequence. Prepare a large baking tray with cooking spray or a light coating of oil. Place the white potatoes and carrots on the tray and bake for 15 minutes. Add the sweet potatoes and bake for another 15 minutes. Remove the vegetables from the oven and transfer to a large bowl. Add the onions, zucchini and bell peppers to the bowl and toss with the dressing of your choice. Spread the vegetables on the baking tray in a single layer and return to the oven. Bake until all of the vegetables are tender, about 45 minutes, stirring occasionally to prevent sticking.
Preparation time: 25 minutes
Baking time: 45 to 75 minutes, shorter time for parboiling method
Serving Size: Serves 4 to 6
Nutritional Information: Per 6.5-ounce serving (All three variations are within 1 gram of one another in fat, protein and fiber content): Calories 169, Protein 3.4 grams, Fat 2.8 grams, Carbohydrates 34.1 grams, Saturated fatty acids 0.4 grams, Polyunsaturated fatty acids 1.2 grams, Monounsaturated fatty acids 1 gram, Cholesterol 0 milligrams, Sodium 742 milligrams, Total dietary fiber 4.1 grams
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