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Detoxifying Veggies

November 13, 2009

How happy were we to see Stephanie Tanner on the Today Show last week promoting her book Unsweetined! She’s finally giving the world the real deets on Full House – how Uncle Jessie went all pedifile on us; Uncle Joey totally came out of the closet; D.J. is stripping at a night club in nowhere Alabama; Danny Tanner is her pimp; Kimmy Gibbler is incarcerated; Michelle has her very own revolving door at rehab; and alas, Stephanie is clean and de-toxified. “Everywhere you look, There’s a heart (there’s a heart), A hand to hold on to. Everywhere you look (everywhere). There’s a face of somebody who needs you.”

Speaking of detox, these vegetables are an easy, flavorful take on an otherwise grueling cleansing process.  

Roasted Vegetables

Use any type of vegetables that you prefer. Make sure they are big and chunky because they shrink after being roasted.

  • 2 bell peppers
  • 1 zucchini
  • 1/3 cup of broccoli
  • 1/3 red onion
  • 5-6 whole mushrooms
  • Olive oil
  • Red wine vinegar
  • Basil
  • Parsley
  • Oregano
  • Red Pepper Flakes
  • Salt

Preheat oven to 425 degrees. Cut the peppers into rings. Slice the zucchini into ½ inch sections. Take the stalks off the broccoli florets. Chop the onion into ¼ inch slices. Place the vegetables on a cookie sheet lined with tin foil. Coat the veggies with olive oil. Sprinkle on a little red wine vinegar. Add basil, parsley, oregano, red pepper flakes and salt as you desire. Toss with a pair of tongs. Bake at 425 degrees for 25-30 minutes.


Spread the vegetables evenly on the sheet


Marinated vegetables

 These mesh nicely with the Risotto Fritters and Vodka Sauce.

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