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Italian-Style Roasted Vegetables

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“From the Moosewood restaurant, courtesy of the Vegetarian Times.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 425 degrees F.
  2. Parboil the potatoes, sweet potatoes and carrots in boiling water to cover for 2 minutes.
  3. Remove from the heat and drain well.
  4. In a large bowl, combine the parboiled vegetables with the onion, zucchini and peppers.
  5. Place the dressing ingredients in a bowl and whisk together.
  6. Toss the vegetables with the dressing and place in a single layer on a large, ungreased baking tray.
  7. Bake the vegetables, stirring every 15 minutes, until tender, about 45 minutes.

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