ROASTED ROOT VEGETABLES

Roasting a blend of root vegetables is so easy and produces a highly flavourful veggie dish even the pickiest eaters at your dinner table should find tasty. This recipe comes from theManitoba Women’s Institute 1910-2010cookbook published in commemoration of their centennial this year.

RATATOUILLE

I love this stewed vegetable dish and make it whenever garden vegetables are plentiful. Ratatouille is always simply to make and I often put all the vegetables together in a crock pot for a delicious fall meal served over rice or with bread.

This recipe is sourced on the Manitoba Canola Growers website ( www.mcgacanola.org).

Serves 6-8.

2-3 tbsp. canola oil

1 medium onion,

coarsely chopped

2 garlic cloves, minced

1 small egg plant, cut

into 1-inch pieces

1 small zucchini,

cut into 1-inch pieces

1 red pepper,

cut into 1-inch pieces

1 yellow pepper,

cut into 1-inch pieces

1 orange pepper,

cut into 1-inch pieces

2 medium tomatoes,

cut into 1-inch pieces

2 tbsp. red wine vinegar

3 tbsp. coarsely

chopped basil

salt and pepper to taste

Heat canola oil in saucepan over medium-high heat. Add onion and garlic and sauté 1 minute. Add eggplant, zucchini and peppers. Sauté 3 to 5 minutes longer, just until vegetables are beginning to soften. Add tomatoes. Continue to sauté vegetables 3 minutes longer. Stir in red wine vinegar, basil and salt and pepper. Immediately spoon vegetables into serving bowl.

2 lb. root vegetables

like potatoes, carrots,

parsnips, turnips,

rutabagas, beets

1 medium onion, peeled

and cut into 1/3-inch

wedges

1 tbsp. extra-virgin

olive oil

salt to taste

1 head garlic, separated

into cloves and peeled

chopped fresh herbs like

rosemary (optional)

balsamic vinegar

(optional)

Peel vegetables and cut into 1-inch pieces. Place the onion in roasting pan. Toss the vegetables with olive oil and salt. Do not crowd the vegetables. Roasted the mixture in a 400F oven for 40 to 45 minutes stirring every 15 minutes. After 30 minutes scatter the garlic cloves in with the vegetables.

Continue stirring every 15 minutes until vegetables are tender and evenly browned. Before serving add a sprinkling of fresh, chopped herbs or balsamic vinegar for additional flavour.

RECIPE REQUEST

Helen MacLeodrecently put forward this request and two of our readers kindly obliged last week, including Joseph, who didn’t include a last name, and Mary Ohanka of Wawanesa.

LIME JELLO WALDORF SALAD

1 pkg. lime jello powder

1 c. boiling water

1 c. cold water

1/2 c. diced apples (skins

left on)

1/4 c. diced celery

1/4 c. chopped pecans

1 c. miniature

marshmallows

1/4 c. mayonnaise

3/4 c. whipping cream

(whipped)

Dissolve jello in the boiling water and add cold water stir well and chill until slightly thickened. Combine apples, celery, pecans, marshmallows and mayonnaise. Fold into the slightly thickened jelly. Fold in the whipped cream. Turn into a mold and chill until firm. Garnish with apple slices and frosted grapes.

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