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Christian Vegetarian Association Presents:
Take Heart!

Harvest Vegetable Roast

Yield: 8 to 10 servings


2 or 3 zucchini squashes, angle sliced into 1/2-inch (1 cm) chunks

3 large pattypan squashes cut into 8 wedges

2 large yellow crookneck squashes, angle sliced into 1/2-inch (1 cm) chunks

2 large onions, peeled and cut into 8 wedges

3 ears of fresh sweet corn, kernels cut off the cob

4 tomatoes cut into 8 wedges each

2 red bell peppers, cored and cut into 1 1/2-inch (3.5 cm) squares

1 15-ounce (425g) can black beans, drained and rinsed

2 to 3 tablespoons extra virgin olive oil

1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Several sprigs of fresh herbs like basil, sage, mint, parsley, or cilantro


- Preheat the oven to 375 degrees (Gas Mark 5) and have ready a 12 x 15-inch (30 x 37.5 cm) oven-proof baking dish. Combine the zucchini, pattypan, and crookneck squashes, onions, corn, tomatoes, bell peppers, and black beans in a very large bowl.

- Drizzle lightly with the olive oil, sprinkle with thyme, salt, and pepper and toss well to coat all the vegetables.

- Roast, uncovered, for 35 to 40 minutes, stirring the ingredients about half way through. Fork-test for tenderness and adjust baking time if needed.

- Serve in the baking dish with a garnish of fresh herbs or transfer to an attractive serving bowl or a large, deep platter and finish with a garnish of several sprigs of fresh herbs.

Your question and comments are welcome

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