Title: Roasted Root Vegetables
Categories: None
Yield: 6 Servings

1	lb	Pencil asparagus; cut in 3" lengths
1	lb	Parsnips; 1/4" thick, 3" long
1	lb	Carrots; 1/4" thick, 3" long
1	lb	Celery; 1/4" thick, 3" long
1	lb	Fennel; 1/4" thick, 1" long
1	lb	Beets; 1/4" thick, 1" long

1 cup minced Country ham 6 large eggplants Fresh lemon juice -- to taste 1 tablespoon allspice Salt and Pepper -- to taste

Preheat oven 550 degrees. Slice eggplant lengthwise into 1/2-inch slices 5-inches 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

NOTES : Formatted by Holly Butman Posted to MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997

Recipe by: Jack McDavid

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