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Name: Roasted Root Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 lb Fennel; 1/4" thick, 1" long; 1 lb Carrots; 1/4" thick, 3" long; 1 lb Celery; 1/4" thick, 3" long; salt and pepper to taste; 1 lb Parsnips; 1/4" thick, 3"; 1 tb Allspice; 1 lb Pencil asparagus; cut in 3"; 1 lb Beets; 1/4" thick, 1" long; 6 lg Eggplants; 1 c Minced Country ham; Fresh lemon juice; to taste

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INGREDIENTS

1 lb Fennel; 1/4" thick, 1" long
1 lb Carrots; 1/4" thick, 3" long
1 lb Celery; 1/4" thick, 3" long
salt and pepper ; to taste
1 lb Parsnips; 1/4" thick, 3"
1 tb Allspice
1 lb Pencil asparagus; cut in 3"
1 lb Beets; 1/4" thick, 1" long
6 lg Eggplants
1 c Minced Country ham
Fresh lemon juice; to taste

Servings

INSTRUCTIONS

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

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Nutrition

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Serving Size: 1 Serving (1003g)
Recipe Makes: 6 Servings

Calories: 134
Calories from Fat: 10 (7%)

Amt Per Serving		% DV

	Total Fat 1.1g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 37.5mg		1 %
Potassium 1270.3mg		33 %
Total Carbohydrate 31.9g		9 %
	Dietary Fiber 18.8g	75 %
	Sugars, other 13.1g
Protein 5.6g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 134

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