Roasted Vegetable Salad

The Schwarzbein Principle Vegetarian Cookbook
by Diana Schwarzbein, M.D., Evelyn Jacob

Book Description

For the millions of readers who have adopted a vegetarian lifestyle, Dr. Schwarzbein teams up with acclaimed professional chef Evelyn Jacob to whip up 371 delicious, healing recipes that prove that eating the Schwarzbein way doesn't have to be difficult, boring or fat-free!

With easy-to-follow directions, tips and comprehensive nutritional breakdowns, the book offers healthy vegetarian entrees and accompaniments such as: risotto with sun-dried tomatoes and gorgonzola cheese, Middle Eastern lentils with vegetables, Szechwan tofu with green beans, mushrooms and peanuts, tempeh tacos, mealtess moussaka, quesadillas, tofu enchilladas and artichoke chowder.

Roasted Vegetable Salad

Makes 4 side-dish servings
Each serving: 3 grams protein; 15 grams carbohydrate

1 coarsely chopped large sweet potato

1 cup green beans strings removed, ends trimmed, sliced diagonally into 1-inch pieces

6 tablespoons pure-pressed extra virgin olive oil

1 coarsely chopped red onion

1 red bell pepper, chopped into large chunks

8 ounces brown or white mushrooms, stemmed and left whole

2 medium zucchini, chopped into 1/4-inch rounds

1/4 cup balsamic vinegar

2 teaspoons Dijon mustard

1/4 cup slivered fresh basil or minced parsley, for garnish

Preheat oven to 400". Combine sweet potatoes and green beans with 2 tablespoons of the olive oil. Arrange on a lightly greased baking sheet and roast.

In a medium bowl, toss red onion and bell pepper with 2 more tablespoons of the olive oil. When sweet potatoes and beans have roasted for about 10 minutes, remove baking sheet from oven and add onion and pepper mixture, stirring well to mix and prevent burning. Return to oven.

While potato, bean and onion combination is roasting, combine mushrooms and zucchini with another 2 tablespoons of olive oil. When potato, bean and onion combination has roasted together for 5 to 10 minutes, add mushroom and zucchini mixture, stirring well to mix and to prevent burning. Roast all together for about 5 minutes until vegetables are nicely browned and tender. Remove from oven.

In a medium serving bowl, toss all roasted vegetables with balsamic vinegar mixed with mustard. Pepper to taste. Sprinkle with fresh basil or parsley. Serve at room temperature.

© 1999 Diana Schwarzbein, Nancy DeVille and Evelyn Jacob Jaffe

About the Author

Dr. Diana Schwarzbein has achieved the reputation as the cutting-edge expert on hormone replacement therapy and reversing type II diabetes through her groundbreaking nutritional and lifestyle program. Her practice specializes in endocrinology, metabolism, diabetes, osteoporosis, menopause and thyroid. She lives in Santa Barbara, California with her husband where she conducts workshops and private sessions.

Evelyn Jacob, acclaimed professional chef, has a history of loving food and creating healthy and delicious cuisine. In 1979 she and three partners introduced bagels to Santa Barbara, with a chain of bagel and cream cheese bars, delis and wholesale bakeries called “The New York Bagel Factory”. She was the founder of Project Food Chain, a volunteer kitchen that feeds needy families in her community. She is an active member of the Women's Culinary Guild, and continues to develop recipes for new products, and do private consultations. She currently lives in Santa Barbara, California where there's a long waiting list of friends who know her great cuisine and want to come for dinner.