Roasted Rainbow Veggies

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  Step 1

  One each of the following Organic sweet onion, turnip, zucchini, red bell pepper, orange bell pepper, yellow bell pepper.
  Dice the sweet onion and thinly slice the rest of the vegetables. Allow yourself plenty of time to slice the vegetables thin, don't rush or you will slice too thick.

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  Step 2

  Using a dutch oven or similar pan, without a lid. Place 2 Tablespoons of extra virgin olive oil. Place 2 cans of drained organic diced tomatoes. Add the diced sweet onion and garlic.

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  Step 3

  Completely cover the bottom of the pan.

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  Step 4

  You will be alternating the vegetables in a patterned ring. Turnip, 2 zucchini, turnip, red bell pepper, turnip, yellow bell pepper, turnip, orange bell pepper and so on.

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  Step 5

  Place this pattern of vegetables on top of the ingredients in the pan.

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  Step 6

  Your ring should complete a circle around the edge of the pan. Place scraps in the center and cover with the end of the peppers.
  Drizzle a little bit of the olive oil over the ring of vegetables and sprinkle about 3 teaspoons of thyme, 1 teaspoon of salt and pepper.

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  Step 7

  Cover with parchment paper and tuck down over the vegetables so you have a snug layer of paper as a dome over it all.

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  Step 8

  Place inside a preheated oven at 350 degrees F, for 45 minutes.

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  Step 9

  Remove from oven and take care for the steam that will shoot out when removing the paper.

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  Step 10

  I have made some garlicky forked mashed potatoes. Layer this into the bowl first. Place the vegetables on top.

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  Step 11

  The amount varies depending upon the season and size of vegetables you select. Left overs can be refrigerated or frozen. We have even enjoyed this rewarmed served with poached eggs instead of the potatoes.

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