roasted Archives - Healthy in the Kitchen

Root Vegetables Roasted Red

Red beets really give this dish a great look since, as the dish roasts, the red color transfers onto the edges of the other vegetables. If you don’t like beets, you can omit them (of course, then the dish will not live up to its “Roasted Red” name.) I do suggest cutting the sweet potato into larger sized pieces than the other vegetables since its cooking time is less. I also suggest wearing gloves when handling the beets so your fingers are not red during dinner.

INGREDIENTS:
2 medium Beets, red, peeled, diced medium
2 medium Carrots, peeled, diced medium
2 medium Parsnips, peeled, diced medium
2 medium Sweet potatoes, peeled, diced medium-large
4 small Red Potatoes, diced medium (skins on)
1 medium Onion, peeled, sliced into 12 wedges
12 cloves, large Garlic, peeled
1/3 cup Olive oil
1/3 cup + as needed Vegetable Stock
1 tb Herbs de Provence
1/8 tsp White pepper
1/2 tsp Sea salt, smoked

PREPARATION:
Preheat oven to 350 degrees.

Place diced beets in large mixing bowl along with the carrot, parsnip, sweet potato, onion, garlic cloves, olive oil, Herbs de Provence, pepper and salt. Toss everything together to mix.

Place vegetable mix in a roast pan along with the 1/3 cup of stock. Roast vegetables until tender (but not mushy), about an hour, making sure to toss vegetables occasionally during cooking and add more stock, 1/4 cup at a time, as needed.

Season with to taste and serve warm.

Serves 8

INGREDIENTS:

1 cup Tofu, extra firm, crumbled

1 tb Lemon juice

¾ tsp Paprika

½ tsp Cumin

¼ tsp Black pepper

¼ tsp Coriander powder

1/8 tsp Chili powder

1 tb Thyme, fresh, chopped

½ tsp + ½ tsp Olive oil

1/4 cup White onion, small dice

1 clove Garlic, minced

¼ cup Quinoa grain, red

¼ cup Quinoa grain, white

1 cup Vegetable stock

2 tsp Vinegar, white wine

¼ tsp Salt, sea

½ cup Corn kernels, fresh cut off the cob

¾ cup Zucchini, small dice

¼ cup Scallion, chopped

¼ cup Parsley, fresh, chopped

1/8 cup Basil, fresh, chopped

2 each Pepper, yellow bell, large, halved lengthwise and seeded

2 each Pepper, red bell, large, halved lengthwise and seeded

2 each Plum tomato, small, sliced into thin rounds

8 tsp Feta cheese, low fat, crumbled*

As needed Cooking spray

PREPARATION:

In a small bowl, mix crumbled tofu with lemon juice, paprika, cumin, black pepper, coriander, chili powder and thyme; refrigerate for several hours so flavors meld.

Preheat oven to 325 degrees.

In small pot, heat vegetable stock. In a medium pot, sauté onion and garlic in ½ teaspoon olive oil until onion is softened. Add red and white quinoa and stir to coat grains. Add the hot vegetable stock and bring to a boil; reduce to simmer, cover and cook until stock is absorbed by quinoa, about 15 minutes. Place quinoa into large mixing bowl; toss with white wine vinegar and salt.

In a sauté pan with ½ teaspoon oil sauté zucchini and scallion about a minute; add basil and parley and sauté about 1 minute more; remove from heat. Add the sautéed vegetables to the quinoa, along with the seasoned tofu, corn kernels, parsley and basil. Toss well to mix ingredients.

Stuff each pepper half with 1/8 of the stuffing mixture; top with a couple of tomato slices plus 1 teaspoon of feta cheese, then place on a sprayed baking sheet. Cook in oven until pepper is roasted and cheese is melted, about 9-12 minutes.

Plating: Serve each person 1 red and 1 yellow stuffed pepper half on a small bed of baby arugula greens.

(*omit Feta Cheese if cooking Vegan)

YIELD: 4 servings

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Tag Archives: roasted

Root Vegetables Roasted Red

Roasted Peppers with Quinoa and Corn Stuffing