Roasted Vegetables

Name: Roasted Vegetables
Ingredients: 3 medium bell peppers, preferably 1 each red, yellow and green, cut into 18-inch-wide strips; 2 medium leeks (white and light green parts), halved lengthwise, rinsed well and cut into; 18-inch-wide strips; 1 large red onion, halved and thinly sliced; 1 large fennel bulb, cored and cut into 18-inch-wide strips; 2 Tbs. toasted sesame oil, or more to taste; 1/2 tsp. salt; 1/4 tsp. freshly ground pepper; 8 medium cloves garlic, peeled; 5 1/2-oz. pkg. smoked tofu (1 13 cups)

10 ingredients

12 steps

Ingredients

3 medium bell peppers, preferably 1 each red, yellow and green, cut into 18-inch-wide strips
2 medium leeks (white and light green parts), halved lengthwise, rinsed well and cut into
18-inch-wide strips
1 large red onion, halved and thinly sliced
1 large fennel bulb, cored and cut into 18-inch-wide strips
2 Tbs. toasted sesame oil, or more to taste
1/2 tsp. salt
1/4 tsp. freshly ground pepper
8 medium cloves garlic, peeled
5 1/2-oz. pkg. smoked tofu (1 13 cups)

Directions

1

Preheat oven to 400F.
2

Lightly coat two large baking sheets with cooking oil spray.
3

Spread bell peppers, leeks, onion and fennel on prepared baking sheets, keeping vegetables in separate piles.
4

Brush with sesame oil and season with salt and pepper; toss gently.
5

Wrap garlic in piece of foil and add to baking sheet.
6

Roast until vegetables are tender and lightly browned, about 30 minutes, tossing halfway through cooking.
7

Fennel may require slightly more cooking time.
8

In large bowl, mix together all roasted vegetables except garlic.
9

Set aside.
10

In medium bowl, mash roasted garlic until smooth.
11

Crumble in tofu and mix well.
12

Use vegetables and tofu to fill crepes as directed.