Marinated Roasted Vegetables
Verified by stevemur
|1 1/2 lbspotatoes; medium-sized, peeled and halved|
|6 carrots; peeled and cut into thirds|
|2 mediumonions; peeled and halved|
|3 celery ribs; cut into 3-inch lengths|
|1/2 cupSoy sauce|
|2 teaspoonsprepared mustard; (I like Heinz)|
|1 teaspoonGarlic salt|
|2 tablespoonsmalt vinegar; (or balsamic vinegar)|
|1 teaspoondried sweet basil leaves|
|1 teaspoonchicken bouillon powder; tomato flavored (look in Mexican aisle at grocery)|
|2 tablespoonsExtra Virgin Olive Oil|
Marinated Roasted Vegetables Preparation
Blend all ingredients except for the vegetables in a large mixing bowl to make the marinade. Pour in the vegetables and stir them around so that they get initially coated with marinade.
Marinate the vegetables in the refrigerator for about 2 hours, stirring once or twice.
Place the vegetables, with all the marinade, in an 9" x 13" (or larger) casserole dish, cover with aluminum foil, and bake on the middle rack in a pre-heated oven at 375-degrees F. for 45 minutes.
TIP: Sometimes the potatoes and carrots I use in this recipe are a little flaccid so, to fix that problem, all I do is soak them in really cold water (after they're peeled) for about 2 hours before marinating and they crisp right up!
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Marinated Roasted Vegetables Reviews
[I posted this recipe.]
4 years, 9 months, 2 weeks, 3 days, 18 hours, 27 minutes ago