Recipe - Roasted Root Vegetables

1 pound Pencil asparagus; cut in 3"
lengths
1 pound Parsnips; 1/4" thick, 3"
long
1 pound Carrots; 1/4" thick, 3" long
1 pound Celery; 1/4" thick, 3" long
1 pound Fennel; 1/4" thick, 1" long
1 pound Beets; 1/4" thick, 1" long
1 cup Minced Country ham
6 lg Eggplants
Fresh lemon juice; to taste
1 tablespoon Allspice
Salt and Pepper; to taste

Preheat oven 550 degrees. Slice eggplant lengthwise into 1/2inch slices
5inches long. Lightly oil the slices and grill. Roast all vegetables but
eggplant until brown. Remove. Lower oven temperature to 250 degrees. Divide
equal portions of warm vegetables on grilled eggplant, sprinkle with ham,
herbs and seasonings. Wrap around vegetables and bake for 10 minutes.

Yield: 6 servings CHEF DU JOUR JACK MCDAVID SHOW #DJ9179

Recipe by: Jack McDavid

Posted to MCRecipe Digest V1 #816 by Holly Butman
butma001@acpub.duke.edu on Sep 28, 1997