Italian Roasted Vegetables

Italian Roasted Vegetables

2 each Yellow Peppers -- Cut into Chunks
2 each Red Bell Peppers -- Cut into Chunks
2 each Green Peppers -- Cut into Chunks
3 each Zucchini -- Sliced Lengthwise
2 bunches Green Onions -- Trimmed
2 each Japanese Eggplant -- Sliced
24 spears Asparagus -- Whole, trimmed
1 pound Baby New Potatoes -- Sliced thin
8 ounces Mushrooms -- Halved or whole
1 bunch Fresh Rosemary -- Chopped
12 cloves Garlic -- Chopped
1/4 cup Extra Virgin olive oil
Salt and pepper -- To taste

Preheat oven to 500. Put vegies into open roasting pan. Toss with
rosemary, chopped garlic, salt and fresh ground black pepper and just
enough olive oil to coat. Roast for about 45 minutes, or until crisp
tender.

BLACK BEAN and SALMON APPETIZER

8 Corn tortillas
16 ounces (1 cn)Corn black beans -- rinsed and drained
7 ounces (1 cn) pink salmon; w bones -- drained
2 tablespoons Safflower oil
1/4 cup Fresh lime juice
1/4 cup Fresh parsley -- chopped
1/2 teaspoon Onion powder
1/2 teaspoon Celery salt
3/4 teaspoon Ground cumin
3/4 teaspoon Garlic -- minced
1/2 teaspoon Lime zest -- grated
1/4 teaspoon Red pepper flakes -- dried
1/4 teaspoon Chili pepper


Preheat oven to 350 degrees. Cut tortillas in triangles and toast oven
until crisp, about 5 minutes. Combine the beans and salmon, flaking
the salmon with a fork. Mix remaining ingredients; chill to blend
flavors. Serve with tortilla chips.

BLACK BEAN NACHOS

FOR NACHOS:
Corn oil
2 Flour tortillas (8")
2 Chorizo or spicy sausage
1 cup Black bean pesto
1 cup Monterey jack cheese -- shred
2 tablespoons Chopped cilantro (coriander)
FOR BLACK BEAN PESTO:
8 ounces Dried black beans
1 quart Water
1 Bay leaf
1 Ham hock
2 Jalapenos -- seeded
20 milliliters Garlic
Stems from 2 bunchs of
Cilantro (fresh coriander)
Salt/fresh ground pepper

For Black Bean Pesto:
Rinse and drain beans thoroughly. Place them in a large saucepan or
soup kettle and add all remaining ingredients. Bring to a boil, reduce
heat, simmer, uncovered, for 1 1/2 hours.

Remove and discard ham hock and bay leaf. Using slotted spoon, transfer
bean mixture, in batches, to the bowl of a food processor. Process,
adding cooking liquid as necessary to form a smooth, thick paste. You
will use a total of about 1 cup liquid.

Transfer the pesto to a bowl and stir in the salt and pepper if needed.
Refrigerate, covered, until ready to use. Will keep in fridge for 2-3
days.

Nachos:
Preheat oven to 375F. Fill a heavy skillet with 1/2" corn oil. Heat it
until oil just starts to move. Then fry the tortillas, one at a time,
until light golden brown, about 15 seconds on each side. Drain on paper
towels.

Slice chorizo into 1/4" thick rounds and saute them in a small skillet
until crisp, about 5 minutes. Remove sausage from skillet and drain on
paper towel.

Place tortillas on baking sheet, and spread pesto evenly over them.
Arrange sausage over pesto and sprinkle with cheese. Top with chopped
cilantro.

Bake until brown, 20 minutes. Remove from oven and cut each tortilla
into eight pieces. Serve immediately.