Instructions: In medium saucepan, bring pot of water and 1 teaspoon salt to a boil. Cut vegetables into 1/4-inch rounds.

Preheat broiler. Blanch vegetables until barely fork tender, about 3 minutes. Remove with slotted spoon to medium bowl. Let cool a few minutes.

Toss vegetables with oil, cornmeal, and a generous sprinkling of salt and freshly ground pepper to taste. Coat cookie sheet with cooking spray; place coated vegetables in single layer on cookie sheet. Broil until lightly browned, 5 to 6 minutes on the first side. Turn vegetables and broil the other side an additional 4 minutes.

This recipe yields 4 servings.

Comments: Serve with a package of prepared barbecued tempeh fingers. Make a quick slaw with pre-shredded cabbage tossed with minced ginger, garlic, cilantro, jalapeno, salt and rice vinegar. Serve banana soy pudding for a delicious dessert.

Description: "This superfast dish is a great way to use a variety of root vegetables. Try it with turnip, rutabaga and daikon as well."

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