SLOW-ROASTED ORGANIC VEGETABLES
Fill your home with the aroma or slow-roasting harvest vegetables that have cooked for hours in a low oven. Anything goes in this recipe; choose vegetables you love and the amount you need. Choose organic vegetables for the best flavor and nourishment.
Root vegetables (suggestions include beets, carrots, parsnips, sweet potatoes) other vegetables (such as celery, leek, onion, and tomatoes) tart vinaigrette (made with cold pressed olive oil, balsamic vinegar, organic apple cider vinegar, garlic and salt and pepper)
Wash, peel and cut the vegetables. Place in a large roasting pan, and drizzle with the vinaigrette. Toss. Place the pan in a low oven-250-300 F- and cook for three hours or so, or until golden brown.