Caribbean 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:
• 3 Tablespoons soy sauce
• 1 Tablespoon canola oil
• 2 Tablespoons red wine vinegar
• 1 Tablespoon brown sugar
• 1 small onion, chopped
• 1/2 to 1 jalapeno, seeded and chopped
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon black pepper
• 1 to 2 teaspoons fresh ginger root, grated
• 1 clove large minced garlic

Preheat the oven to 425°.

Peel the sweet potatoes. (For the following cuttings, I find using an 8mm 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.

Note: Parboil means to boil up a large pot of water then dump in the vegetables to be parboiled for about 3 minutes. Pour them into a colander to drain.

Bon appetit!