TLC Cooking "Emeril's Roasted and Spiced Vegetables with Heritage Grains"

Emeril's Roasted and Spiced Vegetables with Heritage Grains

YIELD 6 servings

WATCH VIDEO: Emeril makes Roasted and Spiced Vegetables with Grains

INGREDIENTS

Roasted and Spiced Vegetables
1 medium	yellow onion, cut into thick slices crosswise
1	zucchini, cut into 1/4 inch thick half moons
1	fennel bulb, core removed and sliced into 1/4 inch thick half moons
1	yellow squash, cut into 1/4 inch thick half moons
1	large red bell pepper, sliced into 1/2 inch strips
2 tablespoons	grapeseed oil
2	carrots, halved lenghthwise and cut crosswise into 1/4 inch thick slices
2	parsnips, halved lengthwise and cut crosswise into 1/4 inch thick slices
1 medium	sweet potato, peeled, quartered lengthwise and cut crosswise into 1/4-inch thick slices
3 cloves of	garlic, sliced
1 teaspoon	ground cumin
1 teaspoon	ground tumeric
1 teaspoon	ground cinnamon
1 teaspoon	ground allspice
1/2 teaspoon	cayenne pepper
2 teaspoons	salt
1 recipe	Heritage Grains, recipe follows
1/4 cup	toasted sliced almonds, for garnish
2 tablespoons	sultana raisins or dried cranberries, for garnish
2	green onions, chopped, for garnish
Grated French feta cheese, for garnish, to taste
Heritage Grains
1 cup	amaranth seeds
1/2 cup	millet
1/2 cup	quinoa
3 cups	vegetable stock
Sea salt and pepper
2 tablespoons	olive oil
1 tablespoon	orange juice
1 teaspoon	orange zest

PREPARATION:

Roasted and Spiced Vegetables

Preheat oven to 400 degrees F. In a large bowl, combine the onion, zucchini, fennel, yellow squash, bell pepper and grapeseed oil. Mix thoroughly and pour into a 9 x 13 inch glass baking dish. In the same bowl, combine the carrots, parsnips, sweet potato, garlic, spices and salt. Mix well and pour on top of the vegetables already in the baking dish. Bake for 20 minutes. Remove from the oven; stir well and then bake for another 20 minutes or until the vegetables are very tender. Serve the vegetables hot with the Heritage Grains and garnish with the sliced almonds, raisins, green onions and feta cheese.
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This recipe was featured in the Food For Life Episode of Emeril Green.
WATCH VIDEO: Emeril's Souper Soup recipes.

Heritage Grains

In a medium saucepan over medium high heat, toast the grains for 4 to 5 minutes or until they begin to pop. Add the stock, salt and pepper, olive oil, juice and zest and bring to a boil. Cover and reduce the heat to low. Simmer for 20 minutes, turn off the heat and let stand, covered, for another 5 minutes. Fluff with a fork and serve immediately.
Editor's Note: Look for local, organic vegetables and grains.

This recipe appears in: Vegetarian