Marinated Roasted Vegetables

Ingredients

• 1 1/2 lbs potatoes, medium-sized, peeled and halved
• 6 carrots, peeled and cut into thirds
• 2 medium onions, peeled and halved
• 3 celery ribs, cut into 3-inch lengths
• 1/2 cup soy sauce
• 2 teaspoons prepared mustard (I like Heinz)
• 1 teaspoon garlic salt
• 2 tablespoons malt vinegar (or balsamic vinegar)
• 1 teaspoon dried sweet basil leaves
• 1 teaspoon chicken bouillon powder, tomato flavored (look in Mexican aisle at grocery)
• 1 tablespoon honey
• 2 tablespoons extra virgin olive oil

Directions

1. 1

   Blend all ingredients except for the vegetables in a large mixing bowl to make the marinade. Pour in the vegetables and stir them around so that they get initially coated with marinade.

2. 2

   Marinate the vegetables in the refrigerator for about 2 hours, stirring once or twice.

3. 3

   Place the vegetables, with all the marinade, in an 9" x 13" (or larger) casserole dish, cover with aluminum foil, and bake on the middle rack in a pre-heated oven at 375-degrees F. for 45 minutes.

4. 4

   Serve hot.

5. 5

   TIP: Sometimes the potatoes and carrots I use in this recipe are a little flaccid -- so, to fix that problem, all I do is soak them in really cold water (after they're peeled) for about 2 hours before marinating and they crisp right up!