Vegetarian Roasted Vegetables with Fire Roasted Pepper Sauce

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Serves 4 people

1 Squash, cut into 8 wedges 1 Acorn Squash, cut into 8 wedges 1 pound spinach and/or swiss chard destemmed 20 Brussels sprouts 2 ears of corn, shucked and cut into 4 pieces 4 Red Bell Peppers, roasted and halved lengthwise 8 Portobello mushrooms, gills scraped off 6 TBSP grape seed oil 1 TBSP grated garlic 1 cup creamed corn, or creamy corn sauce ¾ cup Fire-Roasted Sweet Pepper Sauce ¼ cup water

Preheat oven to 375•F. Roast squash wedges for 25 minutes. Remove from oven and coat roasted squash and Brussels sprouts with 1 TBSP of oil. Sprinkle with salt and pepper, then spread on a baking sheet. Roast veggies for 25 minutes, turning once. Remove, cover with foil.

Coat corn and bell peppers with 2 TBSP of grape seed oil, then sprinkle with salt and pepper. Spread on baking sheet, then roast for 15 minutes, turning at least once. Remove from oven, cover with foil and set aside.

Turn oven to Broil setting. Coat mushrooms with 1 TBSP grape seed oil, then sprinkle with salt and pepper. Spread on baking sheet, then cook about 4 inches away from broiler for 3 minutes, turning once. Remove from oven.

Sauté 2 TBSP oil, grated garlic over medium heat until garlic is brown. Raise heat to high, then add greens immediately. Sprinkle with salt and pepper to taste while greens sauté. Cook until greens are wilted. Remove from heat, cover with foil.

In small pan heat corn sauce over medium heat. In separate small pan heat pepper sauce and water over medium-high heat. Distribute cooked vegetables onto 4-8 plates, drizzle heated corn sauce and heated pepper sauce over vegetables then serve.

To compliment this recipe I like the FISH HOUSE Chardonnay. It's a silky white with some exotic flavors you don't normally find in Chardonnay like Tangerine and sweet asian pear. It works well with the texture of all the veggies and the extra kick you get from the garlic/swiss chard combination.