Healthy Recipes

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ROASTED FALL VEGETABLE SALAD

(Ensalada de Vegetales -de Otoo- Asados)

This recipe contains a variety of fruits or vegetables, which may help protect you against many chronic diseases. Ingredients
6 cups fall vegetables, scrubbed, peeled and cut into 1-inch pieces. Try a mixture of the following: fresh beets, carrots, Brussels sprouts, sweet potato, red or white potato, turnips, and rutabagas. 2 tablespoons vegetable oil 1/4 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/3 cup lemon juice 2 tablespoons sugar 2 tablespoons finely chopped red or green onion 2 teaspoons vegetable oil 1/2 teaspoon prepared mustard 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon dried herbs: try parsley, oregano, thyme, basil

Directions
1. Preheat oven to 425 F. In a mixing bowl, toss the vegetables with 2 tablespoons oil, oregano, salt and garlic. 2. Place the vegetables in a roasting pan or shallow baking dish. Roast for 45 minutes, stirring and turning carefully every 15 minutes. Cook vegetables until they are just tender (but not mushy) 3. In small bowl, mix lemon juice, sugar, onions, oil, mustard, salt, pepper, and herbs. Pour over vegetables and mix gently. Refrigerate for at least 1 hour before serving. Refrigerate leftovers within 2-3 hours.

Bright Ideas:

Source: Oregon State University Extension Service. For more recipes and other resources on eating well for less, visit the OSU web site at http://www.healthyrecipes.oregonstate.edu.
This material was funded in part by the Supplemental Nutrition Assistance Program of USDA. SNAP puts healthy food within reach - call Oregon SafeNet at 1-800-723-3638. In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. 2009 Oregon State University. OSU Extension Service cooperating. OSU Extension Service offers educational programs, activities, and materials without discrimination based on race, color, religion, sex, sexual orientation, national origin, age, marital status, disability, or disabled veteran or Vietnam-era veteran status. OSU Extension Service is an Equal Opportunity Employer.