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Monday, November 30, 2009

Roasted Vegetable Deluxe "adapted from" Giada De Laurentiis' Everyday Italian Cookbook

I made this dish and took it to our Thanksgiving gathering, and it got rave reviews. I did tweek the original recipe, however; I did not make enough changes to it to rightfully claim it as my own. Just for your information, it doesn't take much to make a recipe "yours". All you have to do is make (3) three distinct changes; I'm not talking about reducing the black pepper from 1/2 tsp to 1/4 tsp and increasing the parsley amount or nominal changes like that. Come on, get creative! You must add or replace or even take away to make a new creation. So happy creating! Now, back to the roasted veggie dish: Even though it's not my personal creation, I thought it was still worth sharing. It's perfect for a night when you're going to have company and you want an excellent dish alongside your meat protein that you don't have to worry about taking out of the oven at a specific time. This dish can roast for 40 minutes up to an hour, and it's not going to dry out or burn the vegetables. This will leave you free to tend to your main course and your dinner guests as they arrive. Enjoy!

The key to the success of this recipe, in my opinion, is finely slicing the red onion, zucchini and tomato which lay atop the diced veggies. Also, it's important to dice the the other veggies close to the same size so they are all "done" around the same time.

Coat the following with 3 TBspn olive oil & salt and pepper to taste:
1 potato, peeled & diced
1 sweet potato, peeled & diced
2 carrots, peeled & diced
1 red bell pepper; cored, seeded & diced

Pour into a 9X13 baking dish.

Finely sliced, 1/8 inch thick:
1 medium Red Onion (you may not need the entire onion, since you are slicing so finely)
1 small Zucchini (I peeled the zucchini, but only every other strip, leaving half of the skin on)
2 Tomatoes (beefsteak or garden)

Lay the red onion out so as to make a thin layer of onion over the diced veggies, then lay the zucchini over the onion, and finally, lay the tomatoes on top of everything. Drizzle with another tablespoon of olive oil.

In blender, blend 2 slices whole wheat bread plus 1 TBspn parsely to make fresh bread crumbs.
Spread bread crumbs over tomatoes & grate fresh parmesan reggiano over the bread crumbs.
¥ou can adjust the amount of cheese according to your liking, I probably grated about 1/4 cup.

Bake, uncovered, at 450 degrees for 45 minutes or so.

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