A rainbow of health

   This is a great way to get a good variety of veggies into your diet. Studies have shown that the more colors of vegetables you have, the greater the health benefits. This dish is a whole rainbow of good for you taste.
   For your non-vegetarian friends and family, this is a great side dish that sure beats mashed potatoes in taste and nutrition.
   And, for those looking for a gluten-free dish, you can't beat tasty veggies with a savory dressing to brighten up the table.
This bright treat will make it hard for anyone to say they don't want any vegetables on their plate.
   If you're not counting calories as closely as I am right now, this is great tossed with some rotini or penne pasta. Steve tells me that it makes a good side dish with just about any dead animal.
   (Remember to be tolerant of all people - we'll convert more of them over time if we don't nag them about becoming vegetarian. Steve is eating far less meat and is even adding fruit to his diet on a fairly regular basis. And one viewing of a movie like Food, Inc. will do more to convert a carnivore than a whole year of nagging!)
Roasted veggies with a balsamic vinaigrette 
2 tablespoons of balsamic vinegar
1 teaspoon of mustard
1/2 cup of olive oil
3 cloves of garlic, pressed
2 teaspoons of fresh thyme, finely chopped
1 teaspoon of fresh basil,  finely chopped
2 large red onions, halved and thinly sliced
1 yellow pepper, cut into 1/2-inch strips
1 red pepper, cut into 1/2-inch strips
1 orange pepper, cut into 1/2-inch strips
1 bunch of asparagus, (ends cut off and discarded)
2 yellow squash, cut into 1/3-inch-thick rounds
2 zucchini, cut into 1/3-inch-thick rounds
Coarse kosher salt and pepper, to taste


  • Whisk the vinegar and the mustard in a bowl. Gradually whisk in the oil. Stir in the garlic, the thyme, and the basil. Season with a little salt and pepper. (This can be made the day before and kept in the fridge.)
  • Preheat the oven to 450°.
  • Toss the onions and the next 6 ingredients in a large bowl; sprinkle with the coarse salt and pepper.
  • Add the dressing; toss to coat.
  • Divide between a couple of large rimmed baking sheets.
  • Roast until the vegetables are tender and slightly brown around edges, about 35 minutes.
Vegan.

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