OVEN ROASTED VEGETABLES WITH PORTABELLA STEMS ENJOY DAN:

OVEN ROASTED VEGETABLES WITH PORTABELLA STEMS by CHEF DAN:

Serves 4

INGREDIENTS:

2 sweet potatoes, cubed

1 onion, quartered and pieces separated

2 zucchinis, sliced 1-inch thick

3 portabellas whole stems

3 carrots, chopped

8 crimini mushrooms, left whole

1/2-butternut squash, peeled and cut into cubes

6 garlic cloves, left whole

1 zucchini, sliced 1-inch thick

1 yellow zucchini, sliced 1-inch thick

6 sunrise medley, small purple potatoes

2 beets, peeled and cubed

1 poblano pepper, seeded and left whole

1 serrano pepper, seeded and left whole

1 teaspoon EACH dried basil, and dried oregano

2 spring fresh thyme

2 spring fresh rosemary

1/4-cup olive oil

2 tablespoons balsamic vinegar

1 tablespoon Balti seasoning

1 (2 Oz) package Lipton onion soup and dip mix

1 teaspoon sea salt and 1/2-easpoon black pepper

DIRECTIONS: (PREHEAT OVEN TO 450 F)

1.   Mixt oil, dried basil, oregano balsamic vinegar, onion soup mix, balti seasoning, salt, and pepper in bowl; set aside.

2.   Put veggies in a large bowl, then pour the oil/herb mixture over the vegetables.

3.   Stir until the veggies are coated evenly.

4.   Line 2 baking sheet with aluminum foil, and lightly spray with Pam.

5.   Spread veggies evenly in 2 baking sheets

6.   Pour oil/vinegar/herb mixture on top.

7.   Season with salt and pepper.

8.   Roast for 45 minutes, stirring every 20 minutes.

ENJOY DAN:                                                    SING SONG AND SHARE FOOD!!