best ever new zealand pavlova

Ingredients

• Servings: 1
• 3 egg whites
• 1 1/4 cups white sugar
• 2 tablespoons water
• 3 teaspoons cornstarch
• 1/2 teaspoon vanilla extract
• 1 teaspoon distilled white vinegar
• 1/8 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 275 degrees f (135 degrees c). grease a cookie sheet, line it with parchment paper and sprinkle a little water over paper.
• in a large glass or metal mixing bowl, beat egg whites until foamy. gradually add sugar, continuing to beat until stiff peaks form. beat in water, then mix in cornstarch, vanilla, vinegar and salt.
• pour entire meringue mixture the center of the pan. pavlova will spread as it bakes.
• bake in the preheated oven for 45 minutes. turn oven off and leave pavlova in the oven until cold. turn upside-down plate and top with fresh fruit and whipped cream.

fresh peach salsa

Ingredients

• Servings: 2
• 6 large fresh peaches - peeled, pitted and chopped
• 2/3 cup orange marmalade
• 1/4 cup sliced green onions
• 3 tablespoons vinegar
• 1 ounce crystallized ginger
• 2 teaspoons white sugar

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a medium bowl, mix together peaches, orange marmalade, green onions, vinegar, crystallized ginger and sugar. cover and refrigerate until serving.

Roasted Vegetable Soup

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 6 carrots, cut in half lengthwise (approx 3/4 lb)
• 3 medium zucchini, cut in half lenghtwise (approz 1 1/4 lbs)
• 8 plum tomatoes, cut in half lengthwise, and seeded (approx. 1 1/2 lbs)
• 4 large garlic cloves, unpeeled
• 2 tablespoons canola oil
• 2 teaspoons fresh thyme, chopped
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon ground black pepper, divided
• 2 1/2 cups chicken broth
• 1/2 cup half-and-half
• 1/2 teaspoon smoked paprika, plus more for garnish
• 1/2 cup sour cream

Recipe

• 1 preheat oven to 400 degrees. cut carrots and zucchini pieces in half crosswise.
• 2 in a large bowl, combine carrots, zucchini, tomatoes, garlic, oil, thyme, 1/2 tsp salt and 1/4 tsp pepper; toss well. arrange veggies in an even layer on large rimmed baking sheet.
• 3 bake, turning occasionally, until veggies are tender, 35-40 minutes. let cool slightly. remove peels from garlic cloves.
• 4 in blender combine 1/3 of veggie mixture (including garlic and juices from baking sheet) and 1/3 of chicken broth. process until smooth, stopping occasionally to scrape the sides of the container. pour pureed veggies into a large saucepan. repeat this process twice with remaining veggies and chicken broth.
• 5 add remaining 1 tsp salt and 1/4 tsp pepper, half and half and paprika. cook over medium heat until heated thoroughly, approximately 10 minutes.
• 6 serve with dollop of sour cream. garnish with more smoked paprika if desied.

Roasted Vegetable Rhode Island Clam Chowder

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 1 large red bell pepper
• 4 stalks celery
• 1 bunch green onion
• 1 tablespoon olive oil
• 2 cups sweet onions, diced
• 6 slices bacon
• 20 ounces simply potatoes diced potatoes with onion
• 2 (6 1/2 ounce) cans minced clams
• 1 (8 ounce) bottle clam broth
• 4 cups chicken broth
• 1 bay leaf
• 1 teaspoon dill
• 1 teaspoon thyme
• 1/2 teaspoon white pepper

Recipe

• 1 chop the red pepper, scallions, and celery into bite sized pieces. mix together in shallow roasting pan with 1 tablespoon olive oil.
• 2 roast in a 375 oven for 30 minutes, stirring half way through.
• 3 dice bacon and onions and saute until golden, about 15-20 minutes.
• 4 add clam broth, chicken broth, and clam broth from the canned clams.
• 5 add all seasonings, simply potatoes, and let simmer for 15 minutes while vegetables are finishing up in oven.
• 6 the clams should just be added at the end to warm through, but do not let them boil.
• 7 ladle into bowls and garnish with roasted vegetables. enjoy!

Roasted Vegetable Pizzas

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 japanese eggplants, cut into 1/4 inch slices (i actually used 1 and 1/2 american eggplant because that's what i had)
• 2 yellow onions, cut into wedges
• 2 red bell peppers, diced
• 3 cups mushrooms, thickly sliced
• 4 teaspoons dried basil
• 1/2 teaspoon cinnamon
• 1/2 teaspoon coriander
• 1/2 teaspoon salt
• 1 cup roasted red pepper, chopped
• 1 cup chopped tomato, i used fresh but you could use canned
• 4 garlic cloves, crushed
• 6 whole wheat pita bread

Recipe

• 1 preheat the oven to 450 degrees.
• 2 prepare the eggplants, onions, bell peppers, and mushrooms as directed. place in a single layer in one or two large baking dishes.
• 3 toss veggies with 3 teaspoons of the basil and the cinnamon, coriander, and salt.
• 4 bake in the preheated oven until the eggplant is fork-tender, about 30 minutes.
• 5 reduce oven to 350 degrees.
• 6 to make the sauce, combine the roasted red peppers with the tomatoes, garlic, and remaining teaspoon of basil (i threw mine into a food processor).
• 7 to assemble the pizzas, spread a layer of the sauce on the whole-wheat pitas; top with a generous layer of the roasted vegetables; and bake on a baking sheet for 15 minutes.

Roasted Vegetable Fajitas

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 3
• 2 -3 teaspoons olive oil
• 1/4-1/3 cup balsamic vinegar
• 1 onion, sliced into thin strips
• 2 tablespoons garlic, minced
• 1/2 cup cilantro, chopped (loosely packed)
• 1 lime, juice of
• 1 zucchini, cut in strips
• 2 red bell peppers, cut in strips
• 1/2 lb jicama, cut in matchsticks
• salt and pepper
• 1 cup nonfat yogurt or 1 cup sour cream
• 1 teaspoon ground cumin
• 12 flour tortillas

Recipe

• 1 in a large skillet over medium-high heat, combine 1 teaspoons oil and 1/4 cup vinegar.
• 2 when vinegar starts to simmer, add the onions and garlic.
• 3 saute 8-10 minutes, adding additional vinegar if the onions stick.
• 4 sprinkle with cilantro and lime, then set aside.
• 5 preheat the broiler.
• 6 brush the raw vegetables with the remaining oil.
• 7 broil, turning once, for about 10 minutes. remove from the oven and combine with the onion mixture. salt and pepper to taste.
• 8 combine the yogurt or sour cream and cumin. serve with vegetables and tortillas.

Roasted Vegetable Soup Adaptable To 2 Tone Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil (or olive oil non-stick spray)
• 2 tomatoes, sliced 1-inch thick
• 1 small eggplant, sliced 1/2-inch thick
• 1 large red bell pepper, cored and quartered
• 1 onion, sliced 1/2-inch thick
• 4 garlic cloves, minced
• 6 cups vegetable stock or 6 cups chicken stock
• 2 tablespoons fresh basil, chopped
• 1 dash salt
• 1 dash pepper
• 1 dash cayenne pepper
• sour cream, for garnish (optional)
• yogurt, for garnish (optional)
• parsley, for garnish (optional)
• cilantro, for garnish (optional)

Recipe

• 1 brush vegetables with olive oil (or spray with cooking spray) to coat on all sides; season with salt, pepper.
• 2 broil vegetables on rack closest to broiler element. broil until vegetables are tender but not burned, about 4 minutes for the tomatoes and 10-12 minutes more for eggplant, red pepper and onion. (option: vegetables may be grilled instead.).
• 3 in a 5-quart pot, saute the garlic over medium heat with a teaspoon of olive oil.
• 4 when garlic is golden, add vegetables, stock, basil and cayenne. heat to boiling, then lower heat and cook 4 to 6 minutes.
• 5 puree mixture in batches in a blender until soup reaches desired consistency.
• 6 garnish as desired, with sour cream, yogurt, parsley, whatever.

Roasted Vegetable Spread

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 red bell pepper, sliced into rings
• 1 medium onion, sliced into rings
• 4 garlic cloves, crushed
• 1 small zucchini, sliced
• 1 tablespoon olive oil
• 8 ounces cream cheese
• kosher salt
• fresh ground black pepper
• challah or focaccia bread or pita bread, for serving

Recipe

• 1 preheat oven to 400 degrees f.
• 2 place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated.
• 3 spread the vegetables evenly on sheet pan lined with foil and place in the oven.
• 4 roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. remove from the oven and cool completely.
• 5 place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth.
• 6 taste and season with salt and pepper, if desired.
• 7 spread on soft bread, such as challah, foccacia, or pita bread.
• 8 you can store this in the refridgerator for up to one week.

Roasted Vegetable Chili (vegetarian)

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 1 medium zucchini, cut into 1 inch pieces
• 1 medium summer squash, cut into 1 inch pieces
• 1 medium chayote, cut into 1/2 inch pieces
• 1 red onion, cut into 1/2 to 3/4 inch pieces
• 3 garlic cloves, whole
• 2 teaspoons olive oil
• 1/4-1/2 cup water (use or omit depending on your thickness preference)
• 1 (14 1/2 ounce) can fire roasted diced tomatoes
• 1 (14 1/2 ounce) can black beans, drained and rinsed
• 1 (8 ounce) can tomato sauce
• 2 -4 teaspoons chili powder
• 1/2 teaspoon oregano
• cayenne pepper
• 6 1/2 ounces morningstar farms meal starters grillers recipe crumbles

Recipe

• 1 preheat oven to 375 degrees.
• 2 toss the squash pieces with the red onions, garlic and olive oil. place in a baking pan and roast for 35 minutes. you may continue with the recipe or put the vegetables in an airtight container for use later.
• 3 pull the roasted garlic from the pan, placing the remaining vegetables in a large saucepan over medium heat. take the garlic and mash it into a paste and hold.
• 4 add the canned ingredients (bean, tomatoes and tomato sauce) to the vegetables along with the mashed garlic, chili powder and oregano. bring the pot to a boil. (the time required here depends on whether you are using hot or cold vegetables.) cover the pan and reduce heat to a simmer, cooking for 20 minutes. add the crumbles and adjust seasonings to taste. continue cooking another 5 to 10 minutes.

Roasted Vegetable Stack

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 medium eggplant, cut lengthwise into 6 slices
• 1 medium zucchini, cut lengthwise into 4 slices
• 1 large yellow squash, cut lengthwise into 4 slices
• 1 large red bell pepper, cut into 1/2 inch strips
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup part-skim ricotta cheese
• 2 tablespoons chopped fresh basil
• 3/4 cup finely shredded part-skim mozzarella cheese
• 1/4 cup tomato sauce

Recipe

• 1 preheat the oven to 425°f, coat 2 baking sheets with nonstick cooking spray.
• 2 place the vegetables on the baking sheets in a single layer, lightly spray with nonstick cooking spray and season with salt and pepper om both sides, bake for 16-20 minutes, or until tender.
• 3 remove from the oven and reduce the oven temperature to 350°f, coat an 8 inch square baking dish with nonstick cooking spray, place 3 slices of the roasted eggplant in the bottom of the baking dish, spread half of the ricotta cheese, half of the chopped basil,and 1/4 cup shredded mozzarella cheese over that.
• 4 continue to layer with zucchini slices, yellow squash slices, and strips of red peppers, spread the remaining half of the ricotta cheese and basil, and 1/4 cup mozzarella cheese on top.
• 5 place the remaining 3 slices of eggplant over that and top with tomato sauce and the remaining 1/4 cup mozzarella cheese, bake for 10-12 minutes, or until heated through and the cheese is melted, cut into 4 squares and serve.

Roasted Vegetable Stew With Moroccan Couscous

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• cooking spray
• 1 large eggplant, cut into 2-inch pieces
• 2 red bell peppers, chopped
• 3 carrots, chopped
• 1 large yellow squash or 2 medium yellow squash, cut into 2-inch pieces
• 2 tablespoons olive oil
• salt
• pepper
• 4 cups vegetable broth
• 1 (28 ounce) can diced tomatoes, undrained
• 1 teaspoon ground cumin
• 1 teaspoon ground thyme
• 1 cup couscous, uncoooked
• 1/2 cup dried apricot, minced
• 1/4 teaspoon cinnamon
• 1/4 cup cilantro leaf, finely chopped

Recipe

• 1 preheat oven to 450*.
• 2 coat a large baking sheet with cooking spray.
• 3 place the cut vegetables the baking sheet and drizzled with olive oil.
• 4 sprinkle with salt and pepper.
• 5 roast the vegetables for 20 minutes or until tender and golden brown.
• 6 in a large saucepan, combine broth, tomatoes, cumin, and thyme. bring to a boil.
• 7 stir in all but 2 cups of the roasted vegetables. save remaining vegetables for another use. reduce heat to medium and simmer for 5 minutes.
• 8 cook couscous accodring to package directions, adding apricots and cinnamon before the addition of boiling water.
• 9 remove stew from heat and stir in cilantro. season to taste with salt and pepper.
• 10 spoon cooked coucous into shallow bowls and top with stew.

Roasted Vegetable Dressing For Cornbread

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 1 (10 ounce) bag white pearl onions
• 2 cups diagonal slices peeled carrots
• 2 cups diagonal slices peeled parsnips
• 2 cups cubes peeled rutabagas
• 2/3 cup olive oil, divided
• 1 lb cremini mushroom, stemmed, caps halved
• 6 garlic cloves, peeled
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 1 1/2 teaspoons dried rubbed sage
• 6 cups cubed cornbread
• 3 large eggs, beaten to blend
• 3 tablespoons unsalted butter, melted
• 1 1/2 cups low sodium chicken broth
• 1 3/4 cups buttermilk
• 5 large eggs
• 2 tablespoons sugar
• 1 1/2 teaspoons coarse kosher salt
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 2 1/4 cups cornmeal
• 3 tablespoons melted butter

Recipe

• 1 to make dressing:.
• 2 position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°f cook onions in small saucepan of boiling water 2 minutes; drain. cool slightly; trim and peel. place onions, carrots, parsnips, and rutabagas in single layer on large rimmed baking sheet. drizzle 1/3 cup oil over and sprinkle generously with salt and pepper; toss to coat. place mushrooms and garlic on another rimmed baking sheet; drizzle with remaining 1/3 cup oil, sprinkle with salt and pepper, and toss to coat. roast root vegetables until tender and brown around edges, stirring every 15 minutes, about 1 hour. roast mushrooms and garlic until tender, stirring once, about 30 minutes. place root vegetables and mushrooms in large bowl. place garlic in small bowl; mash with fork until pureed. add pureed garlic, thyme, rosemary, and sage to vegetables; toss to coat. season to taste with salt and pepper. do ahead: vegetable mixture can be made 1 day ahead. cool vegetables, cover, and chill. bring mixture to room temperature before continuing.
• 3 place cornbread cubes on large rimmed baking sheet. let bread cubes stand at room temperature to dry slightly, about 1 hour.
• 4 preheat oven to 375°f butter 13x9x2- inch oval baking dish. add cornbread cubes to vegetables; toss to distribute evenly. add eggs; toss to coat. drizzle with melted butter; toss to coat. add broth and stir to combine (mixture will be very moist). transfer mixture to prepared dish.
• 5 bake dressing uncovered until lightly browned and crisp around edges, about 45 minutes.
• 6 to make cornbread:.
• 7 preheat oven to 400°f generously butter 9×9×2-inch metal baking pan. whisk buttermilk, eggs, sugar, salt, baking powder, and baking soda in large bowl until well blended. whisk in cornmeal, then melted butter. transfer batter to prepared pan.
• 8 bake cornbread until top is golden brown and tester inserted into center comes out clean, about 23 minutes. cool cornbread in pan on rack. do ahead: cornbread can be made 1 day ahead. cool completely, cover, and store at room temperature.

Roasted Vegetable Enchilada Explosion

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 red bell peppers (matchstick size)
• 1/2 head cauliflower (cut into 1/2-inch chunks)
• 1 small sweet potato (peeled and cut into 1/2-inch cubes, about 1 1/2 cups)
• 1 medium onion, halved and slivered
• 1 cup corn kernel (fresh or frozen)
• 3 tablespoons olive oil
• 1 1/2 teaspoons ground cumin
• 2 garlic cloves, minced
• salt and black pepper
• 1/2 cup chopped fresh cilantro
• 2 cups salsa (homemade or store bought)
• 3 -4 flour tortillas
• 2 cups shredded cheese
• 1 poblano chile (cut into matchsticks, optional if you want some heat!)
• sour cream, for garnish
• thinly sliced scallion (green onions)

Recipe

• 1 preheat the oven to 425 degrees f. lightly oil a large shallow roasting pan or rimmed cookie sheet.
• 2 place red bell peppers, cauliflower, sweet potato, onion, corn kernels and poblanos cookie sheet. drizzle olive oil and sprinkle the cumin and minced garlic over top. add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. if you have a smaller pan, mix them in a bowl and then pour pan. after everything is coated well, spread the vegetables evenly in the pan. roast for 30-40 minutes until vegetables are tender and begin to brown in spots. stir or shake the pan every 10 minutes for even roasting. remove pan from oven and reduce oven temperature to 350 degrees f.
• 3 prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. in a small bowl, stir the cilantro into the salsa. spread 1/4 cup of salsa into the bottom of the baking pan. add a layer of tortilla pieces, to completely cover the salsa. top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. make a second layer of tortilla, salsa, vegetables, spinach, and cheese. top with with a layer of tortillas, salsa, vegetables, and cheese. cover with aluminum foil.
• 4 bake for 20 minutes. remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
• 5 let it sit for 5 minutes and cut into squares. serve with sour cream and a sprinkle of sliced scallions.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Roasted Vegetable Spread

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• olive oil flavored cooking spray
• 1 medium zucchini, cut in half lengthwise
• 1 medium yellow squash, cut in half lengthwise
• 1 medium carrot, cut into 1/4-inch slices
• 1 medium onion, quartered
• 2 ounces asparagus, trimmed
• 2 medium plum tomatoes, halved
• 2 medium garlic cloves
• 2 tablespoons balsamic vinegar
• 1 teaspoon italian seasoning
• 1/4 teaspoon pepper
• 2 tablespoons parmesan cheese

Recipe

• 1 preheat oven to 400 degrees.
• 2 arragne zucchini, squash, carrot, onion, asparagus and tomatoes on foil on a large baking sheet. lightly spray with olive oil.
• 3 bake without stirring for 20 to 25 minutes.
• 4 mash vegetables until almost smooth, but with some texture.
• 5 stir in vinegar, italian seasoning and pepper. sprinkle with parmesan.

Roasted Vegetable Lasagna (vegetarian)

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• Servings: 20
• 3 tablespoons olive oil
• 1 cup chopped onion
• 8 minced garlic cloves
• 1 cup green pepper
• 2 tablespoons basil
• 2 tablespoons oregano
• 2 bay leaves
• 2 teaspoons salt
• 1 pinch dried chili
• 1 (28 ounce) can tomato puree
• 1 (6 ounce) can tomato paste
• 1 (28 ounce) can diced tomatoes or 2 cups chopped fresh tomatoes
• fresh ground pepper
• 3 diced zucchini
• 1 pint button mushroom, sliced
• 3 portabella mushrooms, chopped
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 1 orange bell pepper, chopped
• 1/2 cup olive oil
• 2 lemons, juice of
• 1/4 cup red vinegar
• 8 garlic cloves, crushed
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon salt
• fresh ground pepper
• 12 lasagna noodles, half cooked
• 2 (200 g) packages italian cheese blend
• 2 (10 ounce) packages frozen chopped spinach
• 2 (500 g) containers light cottage cheese
• 1/2 teaspoon nutmeg
• 4 beaten eggs
• 1/2 cup parmesan cheese

Recipe

• 1 cook onion and garlic in oil until soft, add peppers, basil, oregano, bay leaves, salt, chili peppers, tomatoes, and cook on low for 45 minutes until flavours have combined.
• 2 chop zucchini, mushrooms, and peppers. combine olive oil, lemon juice, red vinegar, basil, oregano, salt, and pepper. marinate veggies in this mixture overnight or for 12 hours, tossing frequently. roast in a 400 degree oven in a reynolds hot bag or a foil packet for 45 minutes or until tender.
• 3 half cook lasagna noodles.
• 4 defrost spinach, squeeze out all liquid. combine with cottage cheese, nutmeg, and eggs.
• 5 spread a bit of tomato sauce in the bottom of the pan. layer on 4 lasagna noodles. add 1/2 of the spinach mixture. follow with 1/2 roasted vegetables, 1/3 the sauce, and 1 pkg cheese. layer on 4 more noodles, then the last of the spinach mixture, the last 1/2 veggies, 1/3 more sauce, and the last pkg of cheese. add 4 more noodles, the last 1/3 of sauce, and the parmesan cheese.
• 6 bake at 375 for about an hour, until the middle starts to bubble. you might wish to cover it for the first 40 minutes.

Roasted Vegetable Stock

Total Time: 1 hr 55 mins Preparation Time: 10 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 10
• 4 carrots, washed, cut into chunks
• 3 celery ribs, cut in half
• 2 tomatoes, quartered
• 2 turnips, cleaned, trimmed and quartered
• 2 large onions, peeled and quartered
• 1 leek, trimmed and quartered
• 3 garlic cloves, peeled
• 2 teaspoons dried thyme
• 1/4 cup olive oil or 1/4 cup vegetable oil
• 8 cups water (or more)
• 1 bay leaf

Recipe

• 1 preheat oven to 400 degrees fahrenheit.
• 2 spread the carrots, celery, tomatoes, turnips, onions, and leek out on a baking sheet with sides.
• 3 scatter the garlic cloves over the top.
• 4 sprinkle veggies with thyme; drizzle with the oil.
• 5 roast vegetables for 1 hour or until well browned. stir once or twice.
• 6 transfer vegetables to a large soup pot.
• 7 deglaze baking pan with a little hot water; add liquid to the roasted vegetables.
• 8 cover vegetables with water; add bay leaf.
• 9 bring to a simmer and cook for 45 minutes.
• 10 cool and strain.
• 11 freeze in quantities desired in plastic containers or zipper freezer bags. freeze some broth in ice cube trays to use for deglazing pans and adding flavor to gravies, soups, and sauces.

Roasted Vegetable Soup

Roasted Vegetable Rancheros

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 9 ounces red potatoes, about 8 small quartered
• 2 (4 ounce) red onions, each cut lengthwise into 8 wedges
• 1 red pepper, each cut into 8 wedges
• 1 orange bell pepper, each cut into 8 wedges
• 1 zucchini, cut into 2-in . chunks
• 1 summer squash, cut into 2-in . chunks
• nonstick cooking spray
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 cup salsa
• 4 (8 inch) flour tortillas
• 5 ounces canadian bacon, 8 slices
• 4 large eggs
• chopped cilantro

Recipe

• 1 heat oven to 400°f have ready a large rimmed baking sheet and a baking sheet that can hold 4 tortillas without overlapping.
• 2 put vegetables in a bowl; coat with nonstick spray. add chili powder and salt; toss to coat. spread out on rimmed sheet.
• 3 bake 20 minutes, stir and turn vegetables, then bake 20 minutes, or until tender and very lightly browned. return to bowl; add salsa and toss gently to coat. cover to keep warm.
• 4 coat both sides of tortillas with nonstick spray. bake on other sheet 5 minutes. turn over; bake 3 minutes, or until brown and crisp. top each with 2 overlapping slices bacon; return to oven, turn oven off and remove after 2 minutes.
• 5 meanwhile, coat a large nonstick skillet with nonstick spray. place over medium heat and gently break eggs into skillet. cover and cook 3 to 4 minutes, just until yolks are set.
• 6 place each tortilla on a plate. top with an egg, then the warm vegetables.

Roasted Vegetable Soup

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 2 lbs russet potatoes, about 4 large
• 1 lb turnip, about 2 small
• 1 large red onion
• 3 garlic cloves, minced
• 1 lb eggplant, about 1 medium sized
• 1/4 lb zucchini, about 1 medium
• 1 lb parsnip, about 2 small
• 1 lb carrot, about 3 large
• 1 large red pepper
• 1/3 cup olive oil
• 1/4 cup balsamic vinegar
• 1 teaspoon dry basil
• 1 teaspoon dried thyme
• 1 teaspoon dry oregano
• 6 cups chicken broth or 6 cups beef broth or 6 cups vegetable broth

Recipe

• 1 wash all veggies. peel the potatoes, turnips, carrots , onion and parsnips. i don't peel the eggplant or zucchini. cut into large chunks all veggies. place in a large bowl and toss with the oil and vinegar. place on a foil lined baking sheets. i use two one for the firm fleshed veggies and one for the softer veggies.
• 2 roast at 400 for about 15-25 minutes. removing the vegetables that are cooking faster before they become soft.remember these still need to cook as the soup. this is just to give some carmelization to the veggies.
• 3 i also use separate bowls when removing from the oven.
• 4 eggplant, zucchini and red pepper in one bowl all other veggies in another one. if the eggplant is seedy i remove most of them now.
• 5 once all veggies are toasted. combine remaining ingredients and veggiesin a large soup pot except the eggplant, zucchini and red pepper.
• 6 simmer over a medium low heat for about 30 minutes add remaining veggies and simmer another 20 minutes until fork tender.

Roasted Vegetable Mac-n-cheese (for A Group)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 lb plum tomato
• 6 cups broccoli florets
• 2 tablespoons olive oil
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 4 cups milk, warm
• 2 1/3 cups shredded mozzarella cheese
• 2 1/2 cups grated sharp cheddar cheese
• 2 tablespoons dijon mustard
• 1 1/2 teaspoons salt
• 2 teaspoons fresh black pepper
• 2 tablespoons chopped fresh thyme
• 1 lb penne, cooked and drained (or your favorite "sturdy" pasta ( stands up to heavy sauces)

Recipe

• 1 heat the oven to 400°f
• 2 slice the tomatoes 1/4 inch thick.
• 3 toss the tomatoes and broccoli with the oil and roast separately on parchment-lined baking pans for 30 minutes.
• 4 whisk the butter and flour in a medium-size pot over medium-high heat until foamy. add the milk. whisk until thickened and bubbling, about 3 minutes. remove from the heat.
• 5 whisk in the cheeses, mustard, salt, pepper, and thyme. stir in the pasta and broccoli and transfer to a 9- by 13-inch baking dish. top with the tomatoes and bake about 30 minutes.

Roasted Vegetable Soup

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 2 large onions (i used yellow)
• 3 stalks celery
• 3 zucchini
• 2 cups summer squash, about
• 1 -2 cup baby carrots, cut in half
• 1 -2 cup shredded green cabbage
• 1 -2 cup mushroom, quartered
• 1 cup fresh green beans, about 1 inch pieces
• 1 quart chicken broth or 1 quart vegetable broth (can use more for more liquid)
• 1 (15 ounce) can stewed tomatoes
• 1/4 cup chopped basil, about
• 2 tablespoons chopped chives
• 2 tablespoons chopped fresh oregano
• 2 -4 cloves garlic, chopped
• salt and pepper

Recipe

• 1 coarsely chop vegetables into bite size pieces.
• 2 spread out veggies on the 2 pans.
• 3 spray with olive oil or pam.
• 4 roast in a 500 degree oven for 25 minutes, stir, and bake for 25 more minutes.
• 5 put 1 qt chicken broth in stockpot.
• 6 add remaining ingredients and roasted veggies.
• 7 heat through.

Roasted Vegetable Couscous Salad With Harissa-style Dressing

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 small eggplant
• 2 medium zucchini
• 1 lb cherry tomatoes, skinned
• 1 small red pepper, de-seeded and cut into 1 inch (2.5 cm)
• 1 small fennel bulb, chopped
• 1 large onion, sliced and cut into 1 inch (2.5 cm)
• 2 fat garlic cloves, crushed
• 2 tablespoons fresh basil leaves, torn so that they stay quite visible
• 3 tablespoons extra virgin olive oil
• 2 ounces pitted black olives, chopped
• 1 tablespoon capers, drained
• salt & freshly ground black pepper
• 10 ounces medium couscous
• 18 fluid ounces vegetable stock
• 4 ounces firm goat cheese
• salt & freshly ground black pepper
• 3 ounces mixed salad greens or 3 ounces baby greens
• 4 fluid ounces extra virgin olive oil
• 1 teaspoon cayenne pepper
• 2 tablespoons ground cumin
• 2 tablespoons tomato puree
• 4 tablespoons lime juice (about 2 limes)
• 1 tablespoon black onion seeds

Recipe

• 1 first prepare the roasted vegetables: prepare the eggplant and zucchini ahead of time by cutting them into 1 inch (2.5 cm) dice, leaving the skins on. then toss the dice in a level teaspoon of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. leave them on one side for an hour so that some of the bitter juices drain out. after that, squeeze out any juices left, and dry the dice thoroughly in a clean cloth. preheat the oven to gas mark 9, 475°f (240°c).
• 2 now arrange the eggplant, zucchini, tomatoes, pepper, fennel and onion in the roasting pan or sheet pan, sprinkle with the crushed garlic, basil and olive oil, toss everything around in the oil to get a good coating and season with salt and pepper. place the pan on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges.
• 3 when the vegetables are done, remove them from the oven and stir in the chopped olives and the capers then remove them to a plate to cool.
• 4 when you're ready to assemble the salad, first place the couscous in a large, heatproof bowl, then pour the boiling stock over it, add some salt and pepper, stir it with a fork, then leave on one side for 5 minutes, by which time it will have absorbed all the stock and softened.
• 5 meanwhile cut the cheese into sugar cube-sized pieces. make up the dressing by whisking all the ingredients together in a bowl, then pour into a serving container. to serve the salad, place the couscous in a large, wide salad bowl and gently fork in the cubes of cheese along with the roasted vegetables. next arrange the salad leaves on top and, just before serving, drizzle a little of the dressing over the top followed by a sprinkling of onion seeds and pass the rest of the dressing around separately.

Roasted Vegetable Soup

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• salt
• pepper
• 2 cups zucchini, sliced
• 1 cup sweet onion, sliced
• 1 cup red bell pepper, coarsley chopped
• 1 (8 ounce) package baby portabella mushrooms, sliced
• 3 garlic cloves, minced
• 1 (14 1/2 ounce) can chicken broth
• 3/4 cup whipping cream
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 preheat oven to 475 degrees.
• 2 combine olive oil, crushed rosemary, salt and pepper; mix well.
• 3 place the sliced zucchini, sliced onion, coarsely chopped red bell pepper, sliced mushrooms in a large zip lock bag; add oil mixture; seal bag and shake well to coat. remove vegetables from bag and place in a large baking pan in a single layer.
• 4 roast in oven at 475 degrees for 30 minute or until golden brown and tender. stirring occasionally through baking.
• 5 in a large saucepan, combine roasted vegetables, broth,cream and parsley; mix well. cook and stir over medium heat for 8 to 10 minute or until thoroughly heated.
• 6 makes 3 (1 1/2-cup) servings so you may want to double. : ).

Roasted Vegetable Meatloaf With Balsamic Glaze

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 1 large zucchini, finely diced
• 1 red bell pepper, finely diced
• 1 yellow pepper, finely diced
• 5 garlic cloves, smashed to a paste with coarse salt
• 1/2 teaspoon red pepper flakes, divided
• salt & freshly ground black pepper
• 2 large eggs, lightly beaten
• 1 tablespoon finely chopped fresh thyme leave
• 1/4 cup chopped fresh parsley leaves, plus
• more fresh parsley, for garnish
• 1/2 lb ground lamb
• 1/2 lb ground veal
• 1 lb ground chuck
• 1 cup panko breadcrumbs (japanese)
• 1/2 cup freshly grated romano cheese or 1/2 cup parmesan cheese
• 1 cup ketchup, divided
• 1/4 cup balsamic vinegar, plus
• 2 tablespoons balsamic vinegar

Recipe

• 1 preheat oven to 425.
• 2 heat oil in a large pan over high heat. add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, salt and pepper, to taste, cook until almost soft, 5 minutes. set aside cool.
• 3 whisk together eggs and herbs in a large bowl. add meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until combined.
• 4 mold the meatloaf on a baking sheet lined with parchment paper. whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. brush the mixture over the loaf. bake meatloaf for 1 to 1 1/4 hours. remove from the oven and let rest for 10 minutes then slice.

Roasted Vegetable Linguine With Torn Fresh Basil

Roasted Vegetable Medley

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 cups brussels sprouts
• 8 ounces fresh green beans, cut into 2-inch pieces (2 cups)
• 2 cups cauliflower florets
• 2 tablespoons chopped fresh herbs (such as rosemary, basil, and oregano) or 2 teaspoons dried herbs, crushed (such as rosemary, basil, and oregano)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon fresh ground black pepper
• 2 tablespoons extra virgin olive oil
• 2 tablespoons water
• 3 bell peppers, any color seeded and cut into strips

Recipe

• 1 preheat oven: 400°f
• 2 halve any large brussels sprouts. place brussels spouts, green beans, and cauliflower in a shallow roasting pan. sprinkle with desired herbs, kosher salt, and black pepper. drizzle with oil and the water.
• 3 cover with foil. bake in a 400° oven for 20 minutes. remove foil; stir in bell peppers. bake uncovered for approximately 15 minutes or until vegetables are crisp-tender.
• 4 nutrition facts per serving: 129 cal., 7 g total fat (1 g sat. fat), 0 mg chol., 152 mg sodium, 15 g carbo., 7 g fiber, 5 g pro.

Roasted Vegetable Soup

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 2 1/2 cups onions, chopped
• 1 cup carrot, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lb plum tomato, halved
• 3 garlic cloves, sliced
• 4 cups vegetable broth
• 1 cup potato, cubed
• 1 teaspoon oregano
• 1 teaspoon basil
• 28 ounces canned diced tomatoes, undrained

Recipe

• 1 preheat oven to 425.
• 2 combine first 7 ingredients in a oven proof dish; toss to coat. bake for 30 minutes or until vegetables are tender.
• 3 bring broth and remaining ingredients to a boil. simmer 15 minutes or until potato is tender.
• 4 add roasted vegetable to potato mixture.
• 5 in several batches, place in blender and process until smooth.
• 6 return to pan and cook 5 minutes until thoroughly heated.

chicken fried chicken

Ingredients

• Servings: 6
• 30 saltine crackers
• 2 tablespoons all-purpose flour
• 2 tablespoons dry potato flakes
• 1 teaspoon seasoned salt
• 1/2 teaspoon ground black pepper
• 1 egg
• 6 skinless, boneless chicken breast halves
• 2 cups vegetable oil for frying

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• place crackers in a large resealable plastic bag; seal bag and crush crackers with a rolling pin until they are coarse crumbs. add the flour, potato flakes, seasoned salt, and pepper and mix well.
• beat egg in a shallow dish or bowl. one by one, dredge chicken pieces in egg, then place in bag with crumb mixture. seal bag and shake to coat.
• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
• fry chicken, turning frequently, until golden brown and juices run clear, 15 to 20 minutes.

Roasted Vegetable Medley

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 8 medium summer squash, sliced 1/4 inch thick
• 6 medium zucchini, sliced 1/4 inch thick
• 3 red onions, cut into quarters
• 1 red bell pepper, seeded and cut into thin strips
• 1 orange bell pepper, seeded and cut into thin strips
• 1 poblano pepper, seeded and cut into thin strips
• 8 ounces button mushrooms, cut into quarters
• 4 tablespoons olive oil (or more as needed to coat)
• 2 tablespoons minced garlic
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon white pepper
• 1/8 teaspoon ground cayenne pepper (or to taste)
• 2 tablespoons fresh thyme (or 1 tsp dried)
• 2 teaspoons fresh oregano (or 1 tsp dried)
• fresh grated parmesan cheese (optional)

Recipe

• 1 preheat oven to 425 degrees.
• 2 line a 10x15 baking sheet with heavy duty aluminum foil.
• 3 in large mixing bowl combine all vegetables and toss with olive oil and seasonings coating evenly.
• 4 transfer vegetables to foil lined baking dish and place in single layer.
• 5 place in oven and roast for about 25 minutes, stirring every 10 minutes until soft.
• 6 remove from oven and sprinkle with freshly grated parmesean cheese, if desired.

oatmeal peanut butter cookies

Ingredients

• Servings: 4
• 1/2 cup shortening
• 1/2 cup margarine, softened
• 1 cup packed brown sugar
• 3/4 cup white sugar
• 1 cup peanut butter
• 2 eggs
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup quick-cooking oats

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. beat in the eggs one at a time until well blended. combine the flour, baking soda, and salt; stir into the creamed mixture. mix in the oats until just combined. drop by teaspoonfuls ungreased cookie sheets.
• bake for 10 to 15 minutes in the preheated oven, or until just light brown. don't over-bake. cool and store in an airtight container.

Roasted Vegetable Hummus

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 red bell pepper, seeded and cut into 1 inch pieces
• 1 red onion, peeled and cut into 1 inch pieces
• 1 small eggplant, cut into 1 inch cubes
• 2 plum tomatoes, seeded and quartered
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 2 cups garbanzo beans, cooked, and drained if you are using canned
• 3 garlic cloves, peeled and chopped
• 1/2 cup sesame tahini
• 3 teaspoons cumin
• 3 tablespoons kalamata olives, pitted
• 4 -5 tablespoons olive oil
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne pepper

Recipe

• 1 preheat oven to 400 degrees f.
• 2 toss the eggplant, bell pepper, onion and tomatoes in a bowl with the tablespoon of olive oil and 1/2 teaspoon of salt.
• 3 spread them in one layer on a baking sheet and roast for 30 to 40 minutes until the vegetables are very lightly browned and soft.
• 4 cool slightly and measure out 2 cups for this dish. save any remaining roasted vegetables for another recipe, such as on a pizza for your lunch.
• 5 in a food processor, place 2 cups cooked garbanzo beans, garlic, sesame tahini and 4 tablespoons olive oil.
• 6 process until the beans and garlic are almost completely ground.
• 7 add 2 heaping cups of the roasted vegetables to the processor along with the cumin, olives, salt and cayenne pepper. you can add more or less cayenne to suit your family's taste buds; i usually add at least another 1/4 teaspoon to ours.
• 8 process until almost smooth, leaving some texture and small bits of the roasted vegetables and olives showing through.
• 9 add more olive oil or some vegetable broth if you want to thin it out a bit.
• 10 taste for salt and pepper.
• 11 serve at room temperature.

big soft ginger cookies

Ingredients

• Servings: 2
• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• 2 tablespoons white sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. set aside.
• in a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. beat in the egg, then stir in the water and molasses. gradually stir the sifted ingredients into the molasses mixture. shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. place the cookies 2 inches apart an ungreased cookie sheet, and flatten slightly.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. store in an airtight container.

Roasted Vegetable Sauce

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 cups broccoli florets
• 1/2 onion, quartered
• 2 garlic cloves
• 2 teaspoons olive oil
• 1/2 cup vegetable broth
• 1/4 cup plain hemp milk
• salt and pepper

Recipe

• 1 place broccoli, onion, and garlic on prepared baking sheet. bake at 400 for 20-25 minutes. let cool.
• 2 transfer to blender. add broth and milk and process until smooth.
• 3 season with salt and pepper to taste.

Roasted Vegetable Sandwich

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 3
• 2 roma tomatoes, sliced in half, seeded
• 2 anaheim chilies, sliced in half, seeded
• 1/2 acorn squash, seeded, peeled, cubed
• 1 package sliced portabella mushroom
• 2 small zucchini, sliced thin, about 1/4 inch slices, on the diagonal
• 2 small pattypan squash or 2 small crookneck yellow squash, sliced thin on diagonal for crookneck, 1/4 inch, sliced thin for pattypan
• 1 small red onions or 1 small vidalia onion, peeled and sliced thin
• 1 head garlic, remove some of the papery skin, but make sure the head still holds together, wrapped in aluminum foi
• 4 long fresh rosemary sprigs
• 1/4 cup yogurt cheese (take one cup of plain yogurt with no gelatin added, place in coffee filter, place that into a strai)
• 2 teaspoons dijon mustard
• 1/2 teaspoon balsamic vinegar
• 1 (16 ounce) crusty french bread or italian bread, sliced in half

Recipe

• 1 preheat oven to 375°f.
• 2 arrange your vegetables on a very large pan lined with aluminum foil and sprayed lightly with non-stick cooking spray.
• 3 top with the rosemary sprigs.
• 4 bake for about 35 minutes or until the vegetables are soft and the skin on the peppers and tomatoes is blistered.
• 5 don't turn off the oven.
• 6 skin the tomatoes and peppers.
• 7 throw out the rosemary.
• 8 scoop out the middle of the bread to make a well for your vegetables.
• 9 mix the yogurt cheese, dijon mustard, balsamic vinegar and garlic (remove the remaining papery skin and mash the garlic) in a small bowl.
• 10 spread on cut sides of bread.
• 11 arrange the vegetables on the bread and wrap the sandwich in aluminum foil.
• 12 bake in oven for about 15 minutes.
• 13 slice into 3-4 slices and serve.

Roasted Vegetable Fusilli

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 12 ounces frozen artichoke hearts, thawed and halved
• 4 tablespoons extra-vergin olive oil
• kosher salt & fresh ground pepper
• 2 tablespoons unsalted butter
• 2 garlic cloves, chopped
• 1 small stalk celery, diced
• 1/2 small onion, diced
• 1 small carrot, diced
• 8 ripe roma tomatoes, quartered
• 1/4 cup chopped fresh basil, plus more for garnish
• 2 ounces , good quality
• 1/2 cup heavy cream
• 1 lb fusilli

Recipe

• 1 1. preheat the oven to 425 degrees. toss the zucchini, squash and artichoke hearts with the olive oil on a baking sheet, do not crowd; season with salt and pepper. roast until tender, about 15 minutes.
• 2 2. meanwhile, heat the butter in a large deep skillet or dutch oven over medium-high heat. add the garlic, celery, onion and carrot and cook until the vegetables are slightly tender, about 5 minutes. add the tomatoes and basil, season with salt and pepper and cook until the vegetables are tender about 8 minutes. add the and bring to a boil, then reduce to a simmer and cook until slightly thickened, about 1 minute. puree the sauce with a hand blender, then add the heavy cream and bring to a boil, stirring occasionally. season with salt and pepper.
• 3 3. meanwhile bring a large ot of salted water to a boil,ad the fusilli and cook as the label directs. drain and trasfer to the skillet with the sauce. add the roasted vegetables and toss. garnish with more basil and parmesean cheese.

Roasted Vegetable Couscous

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 8 ounces yams, peeled and diced
• 1 medium onion, peeled and diced
• 1 zucchini, halved and sliced
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 1/2 cups chicken broth
• 12 ounces couscous
• 1 cup pitted kalamata olive, halved
• 1/3 cup chopped walnuts
• 3/4 cup garbanzo beans, drained
• 1 tablespoon dried oregano
• 1/4 cup orange juice
• 1/4 teaspoon cinnamon
• 1 tablespoon hot sauce

Recipe

• 1 preheat oven to 425 degrees.
• 2 mix prepared vegetables with olive oil, salt and pepper and place on a cookie sheet, spreading evenly.
• 3 roast vegetables for up to 30 minutes, checking often to prevent burning.
• 4 while vegetables are cooking prepare couscous.
• 5 heat the chicken broth in a saucepan with a tight fitting lid.
• 6 when broth boils add the couscous, boil one minute, cover with lid and remove from the heat.
• 7 let stand 5 minutes, then fluff with a fork.
• 8 add remaining ingredients, and the roasted vegetables when they are golden brown on the edges.
• 9 mix all the ingredients with the couscous and shake hot sauce to your taste and mix to blend.
• 10 serves 6 to 8.

Roasted Vegetable Fajitas

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 (1 lb) eggplant, cut into 1/2 inch dice (aubergine)
• 1 tablespoon canola oil
• 2 zucchini, cut in half lengthwise and cut into thin slices
• 1 red bell pepper, stemmed, seeded, and cut into thin strips
• 1 green bell pepper, stemmed, seeded, and cut into thin strips
• 1 red onion, cut into 1/2 inch thick slices
• 1 tablespoon balsamic vinegar
• 2 garlic cloves, minced
• 12 whole wheat tortillas
• 4 cups warm cooked brown rice
• salsa
• cilantro
• sour cream
• avocado

Recipe

• 1 preheat oven to 450. coat a baking pan with nonstick cooking spray.
• 2 in a large bowl, toss the eggplant with the oil to coat. add the zucchini, bell peppers, onion, vinegar, and garlic, tossing to mix well. transfer the mixture to the prepared pan. roast, uncovered, stirring once or twice, until the vegetables are tender, 25-30 minutes.
• 3 heat a dry large frying pan(not one with a non-stick surface) over medium heat. one at a time, heat the tortillas in the hot pan on each side until softened, about 20 seconds per side.
• 4 to serve: divide the tortillas among individual plates. spread an equal amount of the vegetable mixture and rice on each tortilla. top with 1/2 tablespoon of the salsa. fold in both sides of each trotilla up over the filling, then roll to close.

Roasted Vegetable Medley

Roasted Vegetable Medley

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 5
• 1 medium yellow onion, cut into half rings
• 1 small rutabaga, cut into desired chunks
• 2 large carrots, cut into large chunks
• 1 large green pepper, cut into sticks
• 1 medium zucchini, cut into thin strips
• 3 cups mushrooms, sliced
• 1 1/2 tablespoons olive oil
• 1 tablespoon red vinegar
• 1 1/2 teaspoons garlic powder
• salt and pepper

Recipe

• 1 preheat the oven to 375 degrees f.
• 2 put all vegetables into large baking pan (i use a large disposable pan, but have lost the cover that gave the dimensions for it. use one that fits all the vegetables at once).
• 3 add olive oil and red vinegar and coat all vegetables using your hands.
• 4 add garlic powder, salt and pepper and mix well.
• 5 bake in the oven for 1 hour and 15 minutes. serve warm.

Roasted Vegetable Sandwiches With Spicy Green Chili Dressing

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 (4 1/2 ounce) can chopped green chilies, reserving 1 tbsp for dressing
• 3 tablespoons red vinegar
• 2 tablespoons olive oil
• 1 tablespoon dried basil leaves
• 1/2 teaspoon black pepper
• 1 small red bell pepper, seeded, cut into 1-inch pieces
• 1 small zucchini, cut into 1/4 inch thick slices
• 1 small sweet potato, peeled, cut into 1/8 inch thick slices
• 1 small red onion, cut into wedges
• 1/4 cup cream cheese (nonfat, low fat ok)
• 2 tablespoons buttermilk
• 1 tablespoon reserved green chili
• 1/8 teaspoon salt
• 4 large french rolls (about 6 inches long) or 4 large hoagie rolls (about 6 inches long)

Recipe

• 1 heat oven to 450°f.
• 2 in large bowl, combine all vinaigrette ingredients; mix well.
• 3 add vegetables to vinaigrette; toss to coat; let stand at room temp 15 minutes to marinate.
• 4 using slotted spoon, remove vegetables from vinaigrette; place on ungreased 15x10x1 inch baking pan; discard vinaigrette; bake vegetables at 450°f for 25 minutes, stirring occasionally.
• 5 meanwhile, in small bowl, beat cream cheese until smooth; add remaining dressing ingredients; mix well; cover, refrigerate.
• 6 to assemble sandwiches, spoon 1 1/2 tbsp dressing into each roll; top each with 1/4 of vegetable mixture.

Roasted Vegetable Lasagna

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 4 red bell peppers
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 6 yellow squash, halved lengthwise and cut into 1-inch pieces (about 1 1/2 lbs)
• 1 large onion, cut into 16 wedges
• 4 garlic cloves, minced
• 2 cups 2% low fat cottage cheese
• 1 1/2 cups sharp provolone cheese, grated
• 1/2 cup fresh basil, chopped
• 1 teaspoon dried oregano
• 3 tablespoons all-purpose flour
• 1 1/2 cups 2% low-fat milk
• 2 tablespoons fresh basil, chopped
• 1/4 teaspoon black pepper
• cooking spray
• 9 cooked lasagna noodles
• 2 cups spinach leaves, divided
• 1/2 cup part-skimmed mozzarella cheese, shredded, divided
• fresh basil sprig (optional)

Recipe

• 1 preheat broiler.
• 2 to prepare vegetables:.
• 3 cut bell peppers in half lengthwise, discard seeds and membranes. place pepper halves, skin side up, on a foil-lined baking sheet; flatten with hand. broil 15 minutes or until blackened. place in a zip-top plastic bag; seal. let stand for 15 minutes. peel; set aside,.
• 4 preheat oven to 450°f combine oil, salt 1/2 teaspoons black pepper, squash, and onion on a baking sheet; toss well, bake at 450f for 20 minutes. remove from oven; combine squash mixture and garlic in a bowl. decrease oven temperature to 375°f.
• 5 to prepare cheese mixture:.
• 6 combine cottage cheese, and next 3 ingredients (cottage cheese through oregano) in a bowl.
• 7 to prepare white sauce:.
• 8 place flour in a medium saucepan. gradually add milk; stir with a whisk. place over medium heat. cook until thick; stir constantly. remove from heat; stir in 2 tablespoons chopped basil and 1/4 teaspoons black pepper.
• 9 to assemble:.
• 10 spread 1/4 cup white sauce in bottom of a 13x9 -inch baking dish coated with cooking spray. arrange 3 noodles over sauce; top with 1 /4 cup cheese mixture, 1 cup spinach, 4 bell pepper halves, 2 cups vegetable mixture, and 1/4 cup white sauce. repeat layers, ending with noodles. spread remaining white sauce over noodles. cover and bake at 375f for 15 minutes. uncover; sprinkle with mozzarella cheese. bake an additional 20 minutes. garnish with basil sprigs, if desired.

Roasted Vegetable Egg Bake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 large onion, chopped
• 26 ounces any flavor frozen mixed peas carrots and potatoes
• 1 cup cooked ham
• 1 cup bisquick baking mix
• 1 1/2 cups milk
• 4 eggs
• 1 cup mozzarella cheese

Recipe

• 1 preheat oven to 400 degrees. spray 13x9 dish with nonstick cooking spray.
• 2 heat the oil in a 12 inch skillet over medium heat. cook onion and veggies 8-10 minutes until heated through and tender. add ham. sprinkle with seasoning packet from veggies; stir to coat. spread in prepared dish.
• 3 mix bisquick, milk and eggs. pour over veggies.
• 4 bake uncovered about 25 minutes or until a knife inserted into the center of the dish comes out clean.
• 5 sprinkle with cheese, bake 5 minutes more or until cheese melts.

Roasted Vegetable Pita With Creamy Feta Dressing

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1 cup eggplant, cut into 1/2-inch pieces
• 1/2 cup chickpeas (optional)
• 1 red bell pepper, cut into 1/2-inch pieces (you may use green)
• 1 small onion, cut in 1/2-inch pieces
• 2 garlic cloves, thinly sliced
• 1 large tomato, cut into 1/2-inch pieces
• 1/4 cup basil leaves, shredded
• 2 -4 tablespoons olive oil
• 1 1/2 teaspoons chopped fresh oregano (or 1/2 tsp dried)
• 1 teaspoon chopped fresh thyme (or 1/4 tsp dried)
• 1/4-1/2 teaspoon salt, to taste
• 2 -4 pita pockets, halves
• 1/2 cup feta cheese, crumbled
• 1/2 cup plain yogurt
• 4 tablespoons milk (soy is okay)
• 4 tablespoons olive oil
• 3 -4 tablespoons lemon juice
• 1 -1 1/2 teaspoon brown sugar (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 4 teaspoons fresh dill or 1 teaspoon dried dill

Recipe

• 1 prepare and cut the vegetables. combine in a mixing bowl all of the above ingredients, except the tomatoes, basil leaves, dressing, and pita halves. you may leave the chickpeas out, if you wish.
• 2 toss vegetable mixture to lightly glaze the vegetables with olive oil.
• 3 spoon vegetable mixture a broiler pan or cookie sheet coated with nonstick cooking spray. broil 5 minutes, add tomatoes and basil leaves to vegetable mixture and stir. baste with additional marinade and broil for an additional 5 minutes or until vegetables are just tender and lightly browned. tomatoes and basil should be just warmed; if you prefer the tomato softer, add with vegetable mixture at the beginning.
• 4 prepare the dressing while vegetables are broiling.
• 5 divide the vegetable mixture evenly between pita halves. drizzle with creamy feta dressing. serve.
• 6 creamy feta dressing:.
• 7 combine all ingredients except the dill into a blender and blend until smooth.
• 8 scrape the sides of the blender as needed. add more milk as needed to get a consistency that is rather thin and pourable.
• 9 pour into a bowl and sir in dill. add more lemon juice if a tangier taste is preferred. enjoy! this makes enough for 2-4 servings.

Roasted Vegetable Casserole

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 tablespoons lemon juice
• 1 tablespoon butter, melted
• 2 teaspoons dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 cups thinly sliced sweet potatoes (about 4)
• 3 cups thinly sliced carrots
• 2 leeks, sliced
• 3/4 cup chicken stock
• 1/4 cup chopped fresh parsley

Recipe

• 1 in large bowl, combine lemon juice, butter, basil, thyme, salt and pepper.
• 2 add potatoes,carrots and leeks; toss to combine.
• 3 spread in 13 x 9 inch baking dish.
• 4 drizzle with stock.
• 5 cover and bake 350f stirring 4 times, for about 1 hour or until vegetables are tender.
• 6 sprinkle with parsley.
• 7 (can be covered and refrigerated for up to 12 hours; reheat in 350f oven for 30 to 40 minutes).

Roasted Vegetable Sandwich

Robert Redford Cake

Ingredients

• Servings: 1
• 1/2 cup butter, softened
• 1 1/4 cups all-purpose flour
• 1/2 cup chopped walnuts
• 1 (8 ounce) package cream cheese, softened
• 1 cup confectioners' sugar
• 2 (3 ounce) packages instant pistachio pudding mix
• 3 cups milk
• 1 (16 ounce) package frozen whipped topping, thawed
• 1/4 cup chopped walnuts

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 4 hrs 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• in medium bowl, mix butter, flour, and chopped nuts. press into 9x13 inch pan. bake at 350 degrees f (175 degrees c) for 20 minutes. cool completely.
• in a medium bowl, combine softened cream cheese and confectioners sugar, beat until smooth, then spread over cooled crust.
• in a large bowl, combine pudding mix with 3 cups milk. beat until smooth, and spread over cream cheese layer.
• spread whipped topping over pudding layer. sprinkle with nuts. refrigerate until ready to serve.

Roasted Vegetable Mac 'n' Cheese

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 lb plum tomato, sliced 1/4 inch thick
• 6 cups broccoli florets
• 2 tablespoons extra virgin olive oil
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 4 cups warm milk
• 2 1/3 cups asiago cheese, grated
• 2 1/2 cups cheddar cheese, grated
• 2 tablespoons dijon mustard
• 1 1/2 teaspoons sea salt
• 2 teaspoons fresh black pepper
• 2 tablespoons fresh thyme, chopped
• 1 lb penne, cooked and drained

Recipe

• 1 preheat oven to 400 degrees.
• 2 toss the tomatoes and broccoli with oil and roast separately on parchment-lined baking pans for 30 minutes.
• 3 whisk the butter and flour in medium pot over medium-high heat until foamy. add the milk. whisk until thickened and bubbling, about 3 minutes. remove from the heat.
• 4 whisk in the cheeses, mustard, salt, pepper, and thyme.
• 5 stir in the pasta and broccoli and transfer to a 9- by 13-inch baking dish.
• 6 top with tomatoes.
• 7 bake about 30 minutes at 400 degrees.

Roasted Vegetable Cornucopias With Gravy

Total Time: 3 hrs 15 mins Preparation Time: 1 hr 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 egg
• 1 (17 1/3 ounce) package prepared puff pastry
• 2 cups cauliflower florets
• 2 cups baby pattypan squash (or 1/2 lb cut into 1 1/2-inch chunks)
• 2 cups baby zucchini (or 1/2 lb cut into 1 1/2-inch chunks)
• 1 cup baby carrots
• 12 red pearl onions
• 6 ounces cremini mushrooms
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh sage, chopped
• 2 tablespoons fresh marjoram, chopped
• 1 tablespoon fresh thyme, chopped
• salt, to taste
• pepper, to taste
• 3 tablespoons olive oil
• 2 onions, sliced
• 2 carrots, cut into chunks
• 4 ounces mushrooms, halved
• 3 garlic cloves, peeled and crushed
• salt, to taste
• pepper, to taste
• 1/2 cup white
• 4 sun-dried tomatoes, quartered
• 2 sprigs fresh marjoram
• 1 sprig fresh thyme
• 2 tablespoons flour

Recipe

• 1 make cornucopias: preheat oven to 425f degrees. spray 2 baking sheets with cooking spray.
• 2 fold 6 18"-long aluminum foil sheets into quarters. roll each one into a cone. bend the "tail" end of the foil cone, if desired.
• 3 in bowl, beat egg with 1 tbsp water and a pinch of salt. place 1 puff pastry on a lightly floured surface. gently pull the ends to stretch it to 10 inches wide. cut the pastry dough into twenty 1/2-inch strips. loosely wrap 1 of the strips around the pointed end of the foil cone. spiral the pastry strip around the cone, overlapping the edges as you wrap. add a new strip by brushing the end of the pastry strip with the egg wash to adhere. wrap the foil cone with 4 more strips of pastry, gluing with the egg wash as you wrap.
• 4 place the cones on their sides on the prepared baking sheet. brush the tops with the egg wash.
• 5 bake for 20-25 minutes, or until golden.
• 6 allow to cool before gently pulling the foil cones away from the cornucopias.
• 7 make the gravy: in a pan heat oil. add onion, carrot, mushrooms, garlic, salt, and pepper. cover. cook 1/2 hour, or until soft, stirring occasionally.
• 8 uncover, increase the heat to medium, and cook 7-10 more minutes, or until browned and carmelized. add . simmer 2-3 minutes or until 2/3 of the liquid is evaporated. stir in sun-dried tomatoes, marjoram, thyme,and 2 1/2 cups water. reduce heat. simmer for 30 minutes. strain into a large measuring cup.
• 9 heat 1 tablespoon of oil over medium heat. add flour and cook until the flour turns golden (about 5 minutes). whisk in the strained vegetable liquid. cook 3-5 minutes, stirring constantly until thickened.
• 10 make the vegetables: preheat the oven to 450f degrees. toss all the vegetable ingredients (cauliflower, squash, zucchini, carrots, pearl onions, mushrooms, olive oil, sage, marjoram, thyme, salt and pepper) in a large bowl and mix together.
• 11 spread the vegetable mixture on a large baking sheet. roast 30-35 minutes, or until brown and tender, turning every 10 minutes.
• 12 assemble cornucopias: toss the vegetables with the gravy and fill the cornucopias.

Roasted Vegetable Pasta Primavera

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 carrots, peeled and cut into thin strips
• 2 medium zucchini, washed and cut into thin strips
• 2 yellow squash, washed and cut into thin strips
• 1 small onion, thinly sliced
• 1 yellow bell pepper, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 1/4 cup olive oil
• salt and pepper, to taste
• 1 tablespoon mixed italian herbs (or use herbes de provence)
• 1 lb farfalle pasta (bowtie pasta)
• 15 cherry tomatoes, halved
• 1/2 cup parmesan cheese, grated

Recipe

• 1 preheat the oven to 450 degrees f.
• 2 in a roasting pan, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. bake about 20 minutes, stirring after the first 10 minutes.
• 3 meanwhile, cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. remove about 1 cup of the cooking liquid, and set aside, then drain the pasta.
• 4 in a large bowl, toss the pasta with the vegetable mixture. toss in the cherry tomatoes and enough reserved cooking liquid to moisten.
• 5 season the pasta with salt and pepper, to taste, then sprinkle with the parmesan and serve immediately.

Roasted Vegetable Enchiladas

Total Time: 1 hr 50 mins Preparation Time: 1 hr Cook Time: 50 mins

Ingredients

• 3 pieces , summer squash- halved lengthwise
• 1/2 eggplant, -cut into pieces with skin on
• 4 banana peppers, seeded and cut in half lengthwise
• 15 cherry tomatoes, - whole (yellow if you have them)
• 2 small onions, quartered
• 1 (15 ounce) can chickpeas, -drained
• 2 garlic cloves
• 1 (10 ounce) can enchilada sauce
• 1 (16 ounce) can if italian-style diced tomatoes
• olive oil
• monterey jack cheese, -shredded

Recipe

• 1 grease a cookie sheet and place first 5 ingredients cut side down (tomatoes remain whole) on the cookie sheet. d.rizzle olive oil over the vegetables, sprinkle with salt and pepper and roast at 375 degrees for about 40 minutes.
• 2 put chickpeas and garlic cloves in food processor and pulse a few times, don't puree- put in a bowl.
• 3 put cooled veggie mixture in a food processor and pulse a few times (do not puree). add the veggies to the chickpea mixture and combine. puree the tomatoes and mix them with the enchilada sauce. pour some of the combined sauce into the bottom of a greased baking dish. take 7-8 large flour tortillas spread 1/2 cup of the mixture on each tortilla, sprinkle with cheese. roll the filled tortilla, tucking in the ends, and place it seam down in the sauce at the bottom of the pan. repeat with all the tortillas. pour the rest of the sauce on top of the rolled tortillas. cover with cheese. bake @ 350 degrees covered with foil for 25 minutes, uncover and bake 25 minutes more.

Roasted Vegetable Gravy

Total Time: 12 mins Preparation Time: 12 mins

Ingredients

• 2 tablespoons unsalted butter, and
• 1 teaspoon unsalted butter
• 3 tablespoons all-purpose flour, and
• 1 teaspoon all-purpose flour
• roasted vegetable stock, heated (roasted vegetable stock)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Recipe

• 1 melt butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, then add flour and cook roux, stirring, until pale golden, 2 to 3 minutes.
• 2 add stock in a stream, whisking constantly to prevent lumps, and bring to a boil, whisking.
• 3 reduce heat and simmer, whisking occasionally, until slightly thickened, about 8 minutes. stir in salt and pepper.

Roasted Vegetable Ragout With Polenta

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 3/4 cups vegetable broth or 1 3/4 cups chicken broth
• 1/4 teaspoon dry mustard
• 1 pinch cayenne powder
• 1 cup yellow cornmeal
• 1 large leek, trimmed, halved and rinsed well
• 2 cups small cauliflower florets
• 1 cup baby carrots, halved lenghtwise
• 8 ounces baby bella mushrooms or 8 ounces white mushrooms
• 4 garlic cloves, coarsely chopped
• 2 tablespoons olive oil
• 1 cup fresh corn or 1 cup frozen corn
• roma tomato, chopped
• 1/4 cup thinly sliced basil leaves
• 1 tablespoon fresh marjoram
• 1 tablespoon fresh thyme

Recipe

• 1 for the polenta:coat a 8 in glass baking dish with cooking spray. in a large saucepan combine 2 cups water with broth, mustard and cayenne, bring to boiling. reduce heat to medium and whisk in cornmeal. reduce heat to medium low, cover and cook 5 minutes or until thickened, stirring occasionally. remove from heat, pour into baking dish, set aside to get firm.
• 2 for the ragout: preheat oven to 425 degrees. cut off and discard dark green top from the leek, cut it into 1 inch slices and put in a large bow. add cauliflower, carrots, mushrooms and garlic, drizzle with oil and toss to coat. spread vegetable in a large roasting pan. roast for 8 minutes.
• 3 remove pan from oven and stir in corn and tomatoes. put back in the oven for 20-25 minutes or until the vegetables are tender. remove from oven and put vegeetables and juices in a large dutch oven.
• 4 put dutch oven over medium heat. cook vegetables for 5-10 minutes or until thickened. stir in basil, majoram and thyme.
• 5 meanwhile preheat broiler with top rack 4-6 inches from heat source. line a baking sheet with foil and coat with cooking spray. cut polenta into 12 squares and place on baking sheet. broil 5-8 minutes or until lightly browned.
• 6 to serve; place 2 polenta squares on each plate and top with ragout.