Recipe for Roasted Mexican Style Vegetables 
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Yield:
8
Ingredients:
Amount Ingredient
1 lrg onion thinly sliced
3 lrg red bell peppers cut into 2" pieces
2 lrg carrots cut into 2" pieces
1/2 med red cabbage cut into 2" pieces
2 med Anaheim chili peppers cut into 2" pieces
1 cup cooked kidney beans
1/2 tsp corn oil or any vegetable oil
2 tsp cumin powder
2 tbl dried oregano
1/8 tsp cayenne to taste
1 tsp sea salt
Instructions:
Instructions: Toss cut vegetables, kidney beans, oil, herbs, spices, salt, and wine, if desired, in a bowl.

Transfer to baking sheet (it should not need to be oiled since the vegetables are oiled) and roast in a 450 degree F (230 degree C) oven (no need to preheat oven) for about 50 minutes, or until the vegetables are not hard, and have browned. During the last 30 minutes of roasting, toss vegetables every 10 minutes to ensure they do not burn on any one side.

VARIATIONS:
Add pitted olives.

Note: this will increase the percentage of calories from fat.

NOTES : Depending on the chilies used, and on the amount of cayenne used, this dish can be very spicy.

Heres a somewhat different roasted veggie dish. Since we love chili peppers, Id probably use a couple different varieties when I make this.

Ill bet this would great served in tortillas.

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