SIMPLE HERB-ROASTED

SIMPLE HERB-ROASTED

Ingredients:
1 bunch fresh parsley, chopped
1 bunch fresh basil, chopped
3 garlic cloves, minced
½ teaspoon red pepper flakes
1 cup vegetable oil
2 pounds red potatoes, quartered
1 red bell pepper, chopped
1 zucchini, chopped
1 pound carrots, peeled and chopped
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 Preheat the oven to 425°F. Spray an 8 × 13-inch rimmed baking sheet (half

Directions:
sheet pan) with cooking spray.
2 In a blender, pulse the parsley, basil, garlic, red pepper flakes, and oil until
smooth. You’re looking for the consistency of Italian vinaigrette, so add more oil
if the mixture needs thinning.
3 In a large bowl, combine the potatoes, bell pepper, zucchini, and carrots. Add
the blended herb sauce, salt, and black pepper. Toss well to coat. Spread the
vegetables in a single layer on the prepared baking sheet.
4 Roast for about 40 minutes, or until the vegetables are tender and a bit
browned. Serve right away.
CURRIED RICE
Veggie Bake
The Queens have long been believers in the healing power of curry, but lately they’ve
been hearing a lot of good things about the health benefits of turmeric. This bright
yellow-orange spice has been used as a powerful anti-inflammatory in traditional
Chinese and Indian medicine for centuries. Recently, it has proven to be beneficial in
the treatment of many health conditions, including Alzheimer’s disease and arthritis.
We like it because it adds a warm, peppery flavor and a beautiful color to this dish.
Serves 6 to 8
Cooking spray