not sure if this is what you wanted but theses are really good hot or cold...
ROASTED VEGETABLES
6 cups 1-inch chunks small red potatoes and/or other vegetables (Parsnips, carrots, and squash work especially well)
¼ cup pure olive oil
Salt and pepper to taste
Preheat oven to 425°F.
Line a baking sheet with parchment paper (not necessary but helps stop burning and helps cleanup). Put vegetable chucks on pan, sprinkle with olive oil, and toss. Roast until tender; about 10 to 15 minutes. Insert fork or sharp knife to test for doneness. Add salt and pepper.
Yield: 6 servings.
Nutrition Information: 155 calories, 9.22 g fat, 1.52 g protein, 18.8 g carbohydrate, 3.25 fiber, 0.0 mg cholesterol, 656 mg sodium
GRILLED VEGETABLE KABOBS
2 zucchini, cut into 2" chunks
2 yellow squash, cut into 2" chunks
8 ounces fresh mushrooms, cleaned
2 red and green bell peppers, cut into 2" chunks
2 medium red onions, cut into wedges
2 ears sweet corn, cut into 2" chunks
16 whole cherry tomatoes
toss vegetables in olive oil(or drizzle with)
Wash vegetables except mushrooms. Brush mushrooms clean. Prepare vegetables according to recipe. Cook corn in boiling water for about 10 minutes. Toss vegetables in olive oil. Thread vegetables onto skewers. Place on grill over medium-hot heat. Baste occasionally with teriyaki sauce. Grill 20 minutes or until tender.
Serving Size: 8
VEGETABLE KABOBS
1 sm. eggplant, unpeeled, cut into 2 inch cubes
3 med. zucchini, 1 inch slices
1 lg. onion, cut into wedges
Herb marinade
2 lg. carrots, 1/2 inch slices
12 sm. potatoes
2 sm. bell peppers, 1 inch squares
16 lg. whole mushrooms
2 head broccoli
Cook eggplant in boiling water for 3 minutes, carrots for 8 minutes, and unpeeled potatoes for 20 minutes (cut into halves).
Place vegetables in baggie with marinade sauce for 2 hour or overnight. Drain, reserving liquid to baste vegetables while stewing for 15-20 minutes over low heat, until tender. Salt lightly
