Marinated Roasted Vegetables

Bone Man's Note:

Clean out your vegetable bin and serve a gourmet-quality side dish! This one is really a no-brainer and you'll love the subtle boost in the hearty flavor of these roasted vegetables. I have listed specific vegetables, but use whatever you have, including cauliflower, broccoli, zucchini, parsnips, etc. Preparation time includes 2 hours of marinating time. Enjoy!

• Total Time: 2 hrs 45 mins
• Prep Time: 2 hrs
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 1 ½ lbs potatoes , medium-sized, peeled and halved
• 6 carrots , peeled and cut into thirds
• 2 medium onions , peeled and halved
• 3 celery ribs , cut into 3-inch lengths
• ½ cup soy sauce
• 2 teaspoons prepared mustard (I like Heinz)
• 1 teaspoon garlic salt
• 2 tablespoons malt vinegar (or balsamic vinegar)
• 1 teaspoon dried sweet basil leaves
• 1 teaspoon chicken bouillon powder , tomato flavored (look in Mexican aisle at grocery)
• 1 tablespoon honey
• 2 tablespoons extra virgin olive oil

Directions:

1. 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.
2. Marinate the vegetables in the refrigerator for about 2 hours, stirring once or twice.
3. 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.
4. Serve hot.
5. 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!