Tangy Roasted Vegetables

First, I want to thank all of you for the comments you left on the Artichoke Bread post last week. Second, I am seriously wowed how it's taken off and many of you have posted your own variations. That's one of the many things that makes blogging so much fun.

I have received a few emails asking for different recipes for artichokes. Stuffed Artichokes is one of my favorites and once you try them, they will become a favorite of yours too! They are part of our Easter tradition, I made three of them Saturday afternoon.

I really enjoy vegetables; I simply love their bright colors, flavor and textures. Always trying different ways of preparing them, making them slightly more interesting, flavorful and fun to eat.

In the many years I have slaved over a hot stove, I still haven’t found a whole lot of different ways to prepare mixed vegetables to make them really stand out. Of course you can think of exotic ways to prepare them — throw in a good splash of balsamic vinegar, add a small handful of sun-dried tomatoes or even sneak in some melted anchovy! I like to get maximum flavor out of vegetables and try to keep it simple at the same time.

I am so loving this sauce and have been using it way more than I probably should, but I just haven't gotten tired of it. Roasting the vegetables with the Country Bob's sauce made for a zesty vegetable dish that put a little zip in my do-da!

I had a little less than half of a bag of stir-fry vegetables in the freezer. To the stir-fry vegetables I added a handful of sliced baby bells mushrooms, a few grape tomatoes and half of a sliced red onion. Season with a little salt and black pepper. Add 2 to 3 tablespoons of Country Bob's Sauce and toss the vegetables to evenly coat.

Place in a pre-heated 425 degree oven for 20 to 25 minutes. These are absolutely fantastic, they hit all the right spots. I actually ate most of them … all by myself. Shameless, I tell ya.