Here is a nice vegetable recipe Janet posted to the email list only a few minutes ago:
Janet’s Vegetable Roast
Try doing a large roasting pan of cauliflower, broccoli, carrots, green & yellow baby summer squash, mushrooms, & lots & lots of unwrapped cloves of garlic.
Separate broc & cauli into florets & 1/2 inch slices of stems, cut carrot into thick slices or long strips 1/4ered.
Spray olive oil pam on big pan, mix it all together & roast at 425 for a long time = keep checking that they don’t burn, they just get brown on the edges.
When they are tender & browned along the edges, pick up the garlic cloves, peel off the papery wrapper, & squeeze & mix them all up in the dish.
It is so good hot, cold, room temp. – you can bring it to work & eat it cold, warmed, or just out of the tupperware. Looks pretty at a dinner with all the colors. & let me tell you it is so delish!!!!!!!
