Cooking to Beat the Band

Before we left Iowa I borrowed Mickeys hot air oven to see if I would like it. I had watched an infomercial about a NuWave oven and it peaked my interest. However, I know myself and I wanted to be sure I would actually use it. Especially since it would be a sacrifice of space in the motorhome. I bought one.
And I love it for many reasons, too many to list. The one I am most aware of at this time is that it does not heat up the motorhome. We have been running the AC and then if I started the RV oven it is like setting up a conflict of goals! If interested, watch a youtube video and they will explain all the features. Here is one of many videos (https://www.youtube.com/watch?v=Q9CZv37iQO4 ) I ordered mine from Amazon.

Another reason I like it is speed. Oven results with microwave speed. win/win.

So yesterday we went to the Farmers market up the road to load up on produce. I have known there was a big lack of veggies in our diet and my goal was to rectify that.  I found a recipe to try with multiple veggies. I will tell those who care to read this far that I used square aluminum pans to put the veggies in. You can put them directly on the nuwave racks but I chose not to.
So here is the recipe I tried with added notes. It was a huge hit. And really, you do not need a fancy new oven to do this recipe. Let me know how it turns out in a conventional oven.

Roasted Vegetable Medley Recipe

TOTAL TIME: Prep: 25 min. Bake: 30 min.

MAKES: 7 servings

Ingredients

• 3 medium Yukon Gold potatoes, cut into small wedges
• 2 medium sweet red peppers, cut into 1-inch pieces
• 1 small butternut squash, peeled and cubed
• 1 medium sweet potato, peeled and cubed
• 1 medium red onion, cut into wedges
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper
• (Butch and I are not fond of rosemary so I used 1 T. of Morton Season-All salt. I would suggest using any seasonings for your personal tastes. Mr. Fussy-Butt loved it and ate all there was of it.)
• Directions

1. Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat.
2. Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, 30-40 minutes or until tender, stirring occasionally. Yield: 7 servings.

Nutritional Facts

1 cup equals 152 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 347 mg sodium, 24 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

I prepared this in my NuWave oven. Oven set on 350 for 20 minutes-used extension and 3 “ rack- stirred once during cooking. Loved it!