We ended the year with a
nice even number…150 pasta meals since I started this nonsense back in
May. I would like to continue for
another 4 months so I can complete a year of pasta. It is becoming increasingly difficult to come up with new
ideas, so some repetitions are unavoidable. When they do occur I will try to come up with a new twist to
the recipe.
INGREDIENTS:
Fusilli
Broccoli
Portobello mushrooms
Carrots
Yellow squash
Scallions
Onion
Bell pepper
Olive oil
Balsamic vinegar
PROCESS:
Cut the vegetables into
bite size pieces of varying shapes and place in a large bowl. Add olive oil, vinegar, salt and
pepper, and the parsley and mix well.
Cover and allow to marinate in the refrigerator for about an hour.
Spread the vegetables
onto an oiled baking tray, trying not to overlap them and place on the middle
rack with the oven at 425 degrees.
Roast for about 45 minutes, checking and turning the veggies as needed
in about 30 minutes.
COMMENTS:
This was a great way to
start the new year. I went back
for seconds and had to refrain from going back for thirds, so there are
leftovers in the fridge.
Happy New Years
everyone.
1 comment:
It looks wonderful. We always think your dishes look wonderful. But we are beginning to think you use your artist eyes to arrange those veggies on the roasting pan. They look better than ours ever do! Whatever the reason, we enjoy it and are inspired by the quest.
b
Post a Comment