Not Your Average Rabbit-Food

   Welcome Back! Okay, I know, technically it was me that was missing but the world has been so busy lately.

       It's a new year, with new goals and exciting events so healthy living has become a priority. It's been difficult while working at a bakery, not just for me but for Mr. Pepper too. He finally had to tell me to "stop" because he didn't "need a treat every day". I didn't realize I was spoiling him, nor did I think he'd ever complain about being the recipient of brownies, cupcakes, and tarts. I digress, we are now on a healthy kick because have a few weddings to attend (including our own) where we must look our best. We are also competing in the Tough Mudder in May with a group of friends from University. Yes, I think we are a little crazy too, but what sounds like more fun than running 10 miles while completing 25 various military style obstacles with a group of nutty Brock Grads? So, to help us stay in tip-top shape and lose some of those pesky pounds and inches, we've instituted a meat-free day. Mr. Pepper thought it would be hard, but he agrees that the hardest part is finding new recipes to try (we don't want to feel like we're rabbits).

          Here is one of our favourite recipes, and by making a few alterations you could eat it every week and not recognize it's the same dish.

Veggie Medley

 12 mini red potatoes, unpeeled and quartered

3 cups medium-sized mushrooms

2 medium carrots, peeled and coarsely chopped

2 medium zucchini, cut into bite-size chunks

1 medium red onion, sliced

1 large red pepper, cut into bite-size chunks

1 large yellow pepper, cut into bite-size chunks

2 cups green beans, cut into bite-size chunks

2 cloves garlic, minced

1 tbsp olive oil

1 tbsp fresh rosemary, or 1 tsp dried

1 tbsp fresh oregano, or 1 tsp dried

1 tbsp balsamic vinegar

1/4 tsp salt and ground black pepper

1/2 cup light feta cheese, crumbled

1. Lightly grease a large roasting pan or pyrex dish with butter, oil, or cooking spray.

2. Add vegetables, garlic, oil and herbs. Mix well.

3. Roast uncovered at 425°F for 30 minutes stirring once or twice during cooking time.

4. Turn on broiler and broil vegetables for about 5 minutes, until the edges start to brown.

5. Remove vegetables from oven and transfer to a serving bowl. Toss with vinegar, salt and pepper. Sprinkle crumbled feta over top. Serve warm

To change it up add some different vegetables. We've had it with green peppers and broccoli, and have taken out the mushrooms. I'm sure it would be good with sweet potatoes, eggplant, tomatoes, corn, asparagus, or any vegetable you want to add. I also purchased Goat Feta (much to Mr. Pepper's dismay) which has a much stronger flavour than regular Sheep Feta, so I've even made it without the Feta. Trying different vinegar would also change the flavour. I can't wait to try this recipe in the grill basket on the BBQ come summer.

Bon Appetite!

Mel