Wood-oven-roasted Seasonal Vegetables

In Romans 3:23 we read, “For all have sinned and fall short of the glory of God.” Everyone experiences guilt because everyone is guilty of violating God’s law. James 2:10 says, “For whoever keeps the whole law and yet stumbles in one point, he has become guilty of all.” Everyone deserves God’s just condemnation in hell. But God in His love and mercy sent us a Redeemer. He sent us One that would take our sins upon Himself. He sent us Jesus Christ. And after receiving our sins, the Father spent His wrath upon Him. The punishment for all our sins was received by Him. Thus with the penalty of sin now taken away for those in Christ, we can receive a full pardon for our sins. Remove our sins from God’s presence in Christ and naturally you remove the guilt as well.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Country liv, Vegetable	12	Servings

INGREDIENTS

1/2	c	Olive oil
6		Cloves garlic, finely
		chopped
1	T	Fresh rosemary leaves
		chopped
1	T	Fresh thyme leaves, chopped
1/2	t	Ground black pepper
1/2	t	Salt
3		Carrots, slice crosswise
		diag
2		Red onions, halved
		lengthwise each half
		quartered
1	pt	Brussels sprouts, halved
		lengthwise
2		Sweet yellow peppers, halved
		lengthwise each half
		quartered
2		Sweet red peppers, halved
		lengthwise each half
		quartered
2		Yellow squash, halved
		lengthwise cut across 1"
		slices
2		Zucchini, halved lengthwise
		cut across 1" slices

INSTRUCTIONS

Several hours or day before serving, heat oven to 375Â°F. Prepare
Marinade; In small bowl, combine oil, garlic, rosemary, thyme,  pepper,
and salt.  In medium-0size bowl, combine carrots and about 1 1/2
tablespoons  Marinade; spread out on rimmed baking sheet. Repeat with
onions and  brussels sprouts on another rimmed baking sheet. Roast 25
to 35  minutes or until vegetables are fork-tender.  Meanwhile, in same
bowl, repeat with yellow and red peppers, then with  squash and
zucchini, placing both peppers on one rimmed baking sheet  and both
squash on another. Divide any remaing Marinade over  vegetables. Roast
vegetables 10 to 15 minutes or until crisp-tender.  Combine all
vegetables in large roasting pan; cool to room  temperature; cover and
refrigerate until 20 to 25 minutes before  serving.  To serve, heat
oven to 350Â°F. Uncover vegetables and roast until  heated
through--about 20 minutes. Transfer vegetables to serving bowl  and
serve.  NOTES : When roasted in a wood oven as they are at Follonico,
this  vegetable mixture takes on a delicious smoky flavor. We adapeted
the  recipe for standard ovens and, although not smoky in flavor, the
herb-and-garlic-seasoned vegetables are equally delicious.  Recipe by:
Country Living (January 1998)  Posted to recipelu-digest by
"Nesb2@aol.com" <Nesb2@aol.com> on Mar  25, 1998

A Message from our Provider:

“Find God. You were born to appreciate perfection”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 108 Calories From Fat: 84 Total Fat: 9.5g Cholesterol: 0mg Sodium: 218.8mg Potassium: 207.1mg Carbohydrates: 5.2g Fiber: 2.2g Sugar: 1g Protein: 2.2g