Vegetables made tender and tasty by roasting in rice vinegar with garlic and soy sauce and served with rice or noodles.

Ingredients:

2 tablespoons soy sauce
2 tablespoons canola oil
2 tablespoons rice vinegar
2 teaspoons sugar
1/2 teaspoon garlic powder
1 cup sliced mushrooms
1 medium zucchini
1 medium yellow squash
1 red bell pepper
3 to 4 carrots
1 onion
1/2 pound tofu
Rice or noodles

Directions

Preheat oven to 425 degrees.

Combine soy sauce, oil, rice vinegar, sugar, and garlic powder in small bowl; mix well.

Cut vegetables and tofu into 1 inch pieces and combine in shallow roasting pan. Toss with soy sauce mixture to coat well.

Roast vegetables 30 minutes or until browned and tender; stir while cooking.

Serve over hot rice or noodles.

Recipe makes 4 servings Roasted Vegetables.

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