Menu for March 7th Q&A Dinner and a Recipe for Roasted Mixed Vegetables

The menu for our Q&A Dinner at the Cooking and Hospitality Institute is Italian cuisine; the recipes were developed by myself and the Chefs at the Cooking and Hospitality Institute. I am developing a cookbook with some dinner recipes and tips for cooking, dining and shopping with food allergies to give to all attendees at the event in a deluxe goodie bag. To learn more or get tickets for this event, click here.

Menu

Appetizers
Bruschetta
Mini Burgers

Soup
Minestrone

Salad
Greens with avocado and mandarin oranges with herb vinaigrette

Entrée
Chicken Vesuvio, a classic dish prepared with
roasted potatoes and peas.

Surprise desserts prepared by the Chefs at CHIC

Now onto a recipe! I love these roasted vegetables, they are flavorful and diverse in color and variety. The work is in the cutting, it is best to make sure the pieces are similar in size so they will cook evenly. Cut the onion and pepper a little larger, as they will cook quicker that the squash and potatoes. Enjoy!

Roasted Mixed Vegetables
Serves 12



1 small butternut squash, cubed
2 red bell peppers, diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon fresh thyme, chopped
2 tablespoons fresh rosemary, chopped
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
Kosher salt to taste
ground black pepper to taste

Preheat oven to 475°F (245°C).
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes.
Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, extra-virgin olive oil, vinegar, Kosher salt, and ground black pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes, stirring every 10 minutes, or until vegetables are cooked through and browned.