Fuscilli With Balsamic Roasted Vegetables

Neither can we say the disciples were “seeker sensitive.” In Luke 10:10-16 Christ gave seventy of His most faithful followers specific instructions to symbolically “shake the dust from their feet” as a rebuke to those who do not accept the gospel. He doesn't tell them to try a different method, revise their message, or buddy-up to the people in an effort to win them over. Instead they were to do exactly as Christ had commanded, preaching the gospel He had declared and ministering in His name, no matter what the result. And what about Paul? Hear again Galatians 1:10: “For do I now persuade men, or God? Or do I seek to please men? For if I still pleased men, I would not be a servant of Christ.” Instead of seeking to be a people-pleaser, the true disciple, and thus the true worshipper, mirrors Christ's uncompromising zeal to please the Father.

Bill Izard

CATEGORY	CUISINE	TAG	YIELD
Grains	Sami		1	Servings

INGREDIENTS

1		Scallions, cut into 1-inch
		pieces
1		Bell pepper, chopped
1		Zucchini, chopped
4		Tomatoes, seeded chopped
3		Garlic cloves, minced
3	T	Balsamic vinegar
1	T	Olive oil
1/2	lb	Fuscilli pasta, uncooked

INSTRUCTIONS

Cost: $ - Preparation Time: 20 minutes Difficulty Level: 2 -  Servings:
2  Toss the scallions, bell pepper, zucchini, tomatoes, and garlic with
the balsamic vinegar and olive oil. Transfer to a shallow baking  dish.
Bake at 400F for about 30 minutes, stirring once, until  vegetables are
soft. Meanwhile, cook the fuscilli in boiling water  until al-dente.
Drain well and toss with roasted vegetables. Transfer  to a large
platter and serve. Posted to The Gourmet Connection Recipe  Page
Newsletter  by Recipe Page Newsletter
<newsletter@gourmetconnection.com> on Aug 24, 1997

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