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Roasted Root Vegetables

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Cuisine: AmericanMain Ingredient: Vegetables

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Ingredients

Ready in 1 hours
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Original recipe makes 6 Servings

1 lbFennel; 1/4" thick, 1" long

1 lbCarrots; 1/4" thick, 3" long

1 lbCelery; 1/4" thick, 3" long

salt and pepper; to taste

1 lbParsnips; 1/4" thick, 3"

1 tbAllspice

1 lbPencil asparagus; cut in 3"

1 lbBeets; 1/4" thick, 1" long

6 lgEggplants

1 cMinced Country ham

Fresh lemon juice; to taste

Roasted Root Vegetables Preparation

Preheat oven 550 degrees. Slice eggplant lengthwise into 1/2-inch slices 5-inches long. Lightly oil the slices and grill. Roast all vegetables but eggplant until brown. Remove. Lower oven temperature to 250 degrees. Divide equal portions of warm vegetables on grilled eggplant, sprinkle with ham, herbs and seasonings. Wrap around vegetables and bake for 10 minutes. Yield: 6 servings CHEF DU JOUR JACK MCDAVID SHOW #DJ9179 Recipe by: Jack McDavid Posted to MC-Recipe Digest V1 #816 by Holly Butman on Sep 28, 1997