Marinated Roasted Vegetables

INGREDIENTS:

• 1 delicata squash
• 4 large bell peppers, various colors
• 3 large carrots
• 1 red onion
• ½ cup Solspring^® Biodynamic^® White Wine Vinegar
• ¼ cup olive or avocado oil
• ¼ cup freshly squeezed tangerine or clementine juice
• 2 Tbsp. freshly squeezed lemon juice
• 2 Tbsp. Solspring^® Organic Wild Acacia Raw Honey
• 1 ½ tsp. yellow mustard seeds
• 1 tsp. Solspring^® Real Salt^® Ancient Fine Sea Salt
• 1 tsp. coriander
• ½ tsp. Solspring^® Biodynamic^® Whole Black Peppercorn
• ½ tsp. crushed chilli flakes
• 1 bay leaf

DIRECTIONS:

1. Preheat the oven to 400°F.
2. Cut the squash in half widthwise, and scoop out the seeds from the middle of each half, then slice into rings. Cut the bell peppers in half, remove the seeds. Cut the carrots to the length of your choice. Cut the onion into wedges. Place everything on two parchment-lined baking sheets. Peppers should be cut side down.
3. Roast veggies for approximately 30 minutes. The peppers may take the longest – they’re ready when they start to char on the top.
4. While the veggies are roasting, combine the vinegar, citrus juices, honey, olive or avocado oil, all spices and salt in a large mixing bowl. Whisk well, and set aside.
5. Once the vegetables are tender, remove from the oven. Place the squash, carrots and onions in the marinade. Place the bell peppers in a clean bowl and cover with a lid to steam the peppers, so it’s easy to remove the skin. Wait about 5-10 minutes until they are cool enough to handle, then peel. Fold the peppers in the marinade mix, and combine. Let cool.
6. Transfer the mix to an airtight jar or container. Enjoy right away, or refrigerate for 24 hours. The recipe is good for 1 week.