Big Time Saturday Night in Bill's Kitchen - Roasting Vegetables: Bill's Recipe

What an exciting Saturday night! Sitting home alone writing grants and roasting vegetables. (Hey, at least I'm not roasting marshmallows). For all you vegetarians and healthy eaters, here's a recipe straight from the kitchen at Bill's TN Paradise:

Roasted Vegetables:

Peel three cloves of garlic and put in mortar with a tbsp of kosher salt and grind to a paste with pestle. Add Italian spice mix, 5 pepper mix, and 4-5 tbsp extra virgin olive oil, 1 tbps lemon juice, and 1 tbsp balsamic vinegar. Grind until almost smooth. (The mortal and pestle is indispensable!)

Cut up vegetables. Soft vegetables like yellow squash, bell pepper, and zucchini in big chunks. Root vegetables like potatoes, yams, and carrots in smaller chunks. I also used whole mushrooms, onions, asparagus, red bell pepper and whole brussel sprouts.

Mix the vegetables the garlic olive oil mixture and put in a pan with a a quarter inch of water.

Bake at 400 degrees, for 30-40 minutes, stirring every 12-15 minutes. Broil at the end for 10 minutes to finish.

Tasty, yum, good food. Yea, this is what I eat, and yea... I can cook.

You know, if I ate now like I did when I was 17, the burgers, fast food, processed food, dairy, etc... now at 40 something, I'd certainly be overweight, maybe obese. I'm in my 16th year as a 'vegetarian with occasional seafood.' Some call it 'pescaterian,' but that sort of implies a fish-based diet which is not what I do. For me it's 90% fruits, vegetables, and nuts. I love bread, grains and some dairy, but have been avoiding them almost completely. This and exercise has helped me stay about the same weight as when I graduated high school at age 17 - harder to do nowadays in my 40s than it was 10 years ago.

Live well. Peace.