There really isn't a right or wrong way to roast vegetables as long as you keep the temperature low and use some olive oil so they wont stick to the pan. Any vegetable will roast as long as it has some substance to it. Lettuce wouldn't be a good vegetable to roast. I chose tomatoes, red peppers, yellow peppers, mushrooms, radishes, onions, and whole garlic cloves. I sprinkled them with salt, pepper, and olive oil. I then roasted them in a 200 degree oven for two hours.
Here's the reipe I used for the vegetable barley soup. http://allrecipes.com/rec...ebox%2fdefault.aspx I thought bcause it only had vegetables in it that it would be thin and not filling. Boy was I wrong! It was a very hearty soup and very tasty. I used my own vegetable broth. To make your own vegetable broth save vegetable scraps from ANY vegetable in the freezer. When your bag of scraps is full, place scraps in a large crockpot and cover with water. Set on low and cook overnight. In the morning strain the scraps out of the water and usse or freeze the broth. I will be making this soup again.
Really great photos, again. Since Carley is taking an interest, maybe she can help her dad come up with better names for the defensive line :-). (Think: killers or puck thieves instead of sleepy and elderly?)
No recipe for this. It's just a tortilla, spread with cream cheese, lightly sprinkled with sharp cheddar cheese, chives left whole, and a couple of slices of chicken lunchmeat. Rolled and sliced into 3/4" slices.
I got the recipe for the black bean and corn quesadilla here: http://allrecipes.com/recipe/black-bean-and-corn-quesadillas/detail.aspx I made this recipe one other time with brown sugar like the recipe called for and it tasted horrible. If you try the recipe do NOT add the brown sugar! Today's version without the brown sugar tasted really good and I'd make it again.
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