Name: Roasted Mushrooms and Mixed Vegetables with Pasta
Ingredients: 1 lb Mixed fresh Monterey Mushrooms (White; Portabella, Shiitake, Crimini, Golden Italian, Oyster) cut in large pieces; 1 Sweet red bell pepper; cut in 1 inch chunks; 1 md Onion; cut in 8 wedges; 1/2 ts Salt; 1 lg Zucchini; cut in 1 inch chunks; 2 tb Olive oil; 1 ts Minced garlic; 1/8 ts Ground black pepper

If, therefore, any one shall violently suppose that the destruction of the soul and the flesh in hell amounts to a final annihilation of the two substances, and not to their penal treatment (as if they were to be consumed, not punished), let him recollect that the fire of hell is eternal – expressly announced as an everlasting penalty; and let him admit that it is from this circumstance that this never-ending “killing” is more formidable than a merely human murder, which is only temporal.

Tertullian

CATEGORY	CUISINE	TAG	YIELD
	Italian		4	Servings

INGREDIENTS

1	lb	Mixed fresh Monterey Mushrooms (White; Portabella, Shiitake, Crimini, Golden Italian, Oyster) cut in large pieces
1		Sweet red bell pepper; cut in 1 inch chunks
1	md	Onion; cut in 8 wedges
1/2	ts	Salt
1	lg	Zucchini; cut in 1 inch chunks
2	tb	Olive oil
1	ts	Minced garlic
1/8	ts	Ground black pepper

INSTRUCTIONS

Preheat oven to 450 F. In a 13x9x2 inch nonstick baking pan (or spray a
conventional pan with vegetable cooking spray), place mushrooms, bell
pepper, zucchini and onion. Toss with olive oil, garlic, salt and pepper.
Bake uncovered, until mushrooms and vegetables are tender about 20 minutes.
Serve as a side dish, or toss with pasta or rice if desired. Makes 4
servings.
Recipe by: Monterey Mushrooms "Mushroom Your Monday" Recipe Booklet
Posted to MC-Recipe Digest by "Joyce Bennis" <[email protected]> on Mar
28, 1998

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