Roasted Vegetable Stack


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The Pritikin Eating Plan recommends you eat at least 5 (and preferably many more!) servings of vegetables each day. They're super nutritious. Plus, you'll just naturally eat fewer calories and shed excess weight. This healthy recipe is vegetable-rich!

Roasted Vegetable Stack, Tomato Rosemary Jus, & Mashed Celery Root
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  1. Marinate all vegetables in oregano, water, granulated garlic, 2-sprig rosemary chopped, balsamic vinegar & ½ t pepper for 15 minutes.
  2. Grill squash, zucchini, eggplant until tender, let cool.
  3. Roast portobellos in oven for 8 minutes at 350 degrees, let cool.
  4. When cool, slice portobello horizontally. Add in layers the 2 peppers, eggplant, zucchini & yellow squash.
  5. Keep cold until ready to serve.
  6. Heat in a 350-degree oven until hot throughout.

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