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Marinated Roasted Vegetables
1 bunch broccoli, cut 1 1/2 inch pieces
2 red or yellow bell peppers, sliced
1 medium head cauliflower, cut into chunks
3 potatoes, cut into bite size chunks
1 large portobello mushroom, cut bite size
pumpkin seeds, roasted
MARINADE:
2 medium clove garlic, fine mince
2 tablespoons grainy mustard
3 tablespoons fresh minced parsley
1 tablespoon dill weed
3 tablespoons balsamic vinegar
1 tablespoon fresh lemon or lime juice
1/2 cup apple juice
1 teaspoon salt
1/2 cup extra virgin olive oil
Parboil the potatoes for about 5 minutes (10 if you haven't cut them
yet). While the potatoes are cooking, prepare the rest of the
vegetables. Put all of the marinade ingredients into a jar with a
tight-fitting lid and shake well. Put all the vegetable chunks (not
the seeds) into a bowl, preferably with a tight-fitting lid, dump
about 3/4 of the marinade on top, cover and shake to cover all the
vegetables with the marinade.
If you don't have a bowl with a tight-fitting lid, just stir the
marinade into the vegetables. Cover the vegetables and let them soak
in the marinade for at least two hours, or as long as overnight.
When you are ready to cook, preheat the oven to 475�F. Lightly oil a
baking tray or pan. Spread the broccoli and peppers on the tray and
put in the oven. After about 10 minutes, add the cauliflower and
parboiled potatoes.
In another 5 minutes, add the portobello mushrooms and sprinkle the
marinade that is remaining in the bowl over the vegetables. Cook for
another 10 minutes. Serve over a bed of greens or rice pilaf and
sprinkle with seeds. Add some fresh, whole grain bread on the side
and this is a great meal. If it is a little too light for you, try
serving with falafel on the top.
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