Cantonese Roasted Vegetables   

5 servings

I am not a vegetarian because I love animals. I am a vegetarian because I hate plants. --- A. Whitney Brown

• 2 large russet potatoes
• 2 large sweet potatoes
• 2 large carrots
• 1 large onion
• 2 red and green Bell pepper
• 1 zucchini (optional)
  
  
•    DRESSING:
• 1/3 cup soy sauce
• 1/3 cup rice vinegar
• 1 Tablespoon grated fresh ginger root
• 1 Tablespoon honey
• 1 Tablespoon sesame oil
• 3 cloves minced garlic
• 1/2 teaspoon ground anise *

Preheat the oven to 425°.

Peel all of the potatoes. (For the following cuttings, I find using an 8mm or 6mm Cuisinart blade the easiest) Cut the potatoes; sweet potatoes; and carrots and parboil (see note) for 3 minutes.

( May also use squash, mushrooms, eggplant, turnips, parsnips, asparagus or brussel sprouts.)

Mix up the dressing and cut up the large onion and the bell peppers. Stir in the drained parboiled vegetables and coat all.

Spray a non-stick roasting pan (or other type of high sided pan); dump in the coated veggies and cook in a 425 degree oven for 15 minutes. Stir and cook another 15 minutes. Stir and cook final 15 minutes (45-50 in all).

Serve with cooked Basmati Rice or couscous.

* I only found Anise seeds so I had to ground them myself.

Note: Parboil means to boil up a large pot of water then dump in the vegetables to be parboiled. Pour them into a colander to drain.

Bon appetit!