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Food & Dining // Heart-y Chef
Diana Helfand

Roasting Brings Out The Best In Veggies

Some of the world’s most renowned dancers and troupes will converge in Hawaii this summer as part of the second biennial Asia Pacific Dance Festival, July 8-26, a co-production of the East-West Center Arts Program and the University of Hawaii at Manoa’s Outreach College.

Tim Slaughter, festival co-director, has been working diligently to make this landmark dance event a reality. He’s helped to line up a once-in-a-lifetime mix of talent including New Zealand’s Atamira Dance Company, Taiwan’s Taipei National University of the Arts, Korea’s Samulgwangdae and Hawaii’s Halau Na Kamalei O Lililehua under the direction of kumu hula Robert Cazimero.

Tim has studied and worked in local performing arts for more than 20 years. He has served as production manager for Manoa Valley Theatre, taught for Fresno State University, coordinated the University of Hawaii’s Statewide Cultural Extension Program and served as director of the university’s community services division.

Tickets for the festival are available at etickethawaii.com, 944-2697 or at any UH ticket outlet. Several events are free and most are open to the public. For information, call 958-8246 or visit outreach.hawaii.edu/community/asiapacific/.

This recipe is dedicated to Tim. It’s great served with just about any entrée and so easy. I sometimes add broccoli and one less potato, or you can mix and match vegetables. Keiki love this, too, so it’s a good way to get them to eat their vegetables! Fresh herbs and garlic are best, as they really bring out the flavor, but you also can use dried herbs.

ROASTED SUMMER VEGGIES

* 3 large russet potatoes, washed well and cut into bite-size wedges

* 4 medium garnet yams, peeled and cut into bitesize pieces

* 4 medium carrots, peeled and cut into 1/4-inch slices

* 2 cups cauliflower florets, cut into bite-size pieces

* 1 large Maui onion, peeled and cut into eighths

* 3 tablespoons olive oil

* 2 tablespoons chopped fresh parsley

* 4 cloves fresh garlic, crushed

* 2 teaspoons paprika

* 1 teaspoon fresh ground pepper, or to taste

* salt, to taste

Preheat oven to 400 degrees; coat a 9-by-13-inch baking pan with cooking spray.

Place the potatoes, yams, carrots and onions in gallon-size plastic bag. Add oil and move the vegetables in the bag until coated; add cauliflower and gently coat with oil. Add parsley, garlic, paprika, pepper and salt, and move around until vegetables are coated. Place vegetables into the pan evenly. Cover with aluminum foil.

Bake for 45-55 minutes or until the vegetables are tender, stirring them occasionally to ensure even cooking.

Uncover, coat lightly with cooking spray, and continue to bake until the potatoes are lightly browned.

Makes eight to 10 side-dish servings.

Approximate Nutrition Information Per Serving:

Calories: 320
Fat: 5.2 grams
Sodium: 153 milligrams (based on about 1/2 teaspoon salt)
Cholesterol: 0 milligrams

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