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Recipe Details
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Slow-Roasted Veggies with Fresh Mozzarella
Description
This is awesome! It's great as a main course, and you're absolutely STUFFED when you're done. I like using fresh beets and sweet potatoes as a main part of this, but it's really adaptable.
There's also a vinaigrette that goes with this, that you could use for a salad dressing.
Cut up into chunks vegetables that are easily available, such as: tomatoes, peppers, sweet potatoes, potatoes, zucchini, beets, eggplant, and onions. Cut up enough veggies to fill a roasting pan.
2
Pour enough of the vinaigrette to lightly coat all the veggies once stirred, and stir.
3
Cut the fresh mozzarella into chunks (2-3 two x three inch chunks per person).
4
Roast the veggies for three (3) hours or so in a 250F oven, or until browned. Serve, adding the fresh mozzarella when the veggies are hot from the oven. Stir together so that the mozzarella begins to melt.
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