Wednesday, June 29, 2016

Mixed Vegetables with Chicken Salt Spice Blend

Since it is barbecue season and there is a nice vegetable assortment in Korea, I made a Chicken Salt spice blend to go with them. The mixed vegetables can be made on the barbecue or in the oven, but since it is raining we made them in the oven.

Mixed Vegetables with Chicken Salt Spice Blend
by Nancy Follwell

Chicken Salt Spice Blend:
3 Tablespoons brown sugar
1 teaspoon Chicken Salt Lime
1 teaspoon Chicken Salt Barbecue
1 teaspoon Chicken Salt Turmeric
1 teaspoon Chicken Salt Original
1/2 teaspoon Chicken Salt Red Pepper

Mix all ingredients together and place in a shaker container.

Mixed Vegetables:
Brussels sprouts, cleaned, cut in half
Zucchini, 1-inch slices, cut in half
White mushrooms, cleaned, trimmed, thick slices
Brown mushrooms, cleaned, trimmed, thick slices
Yellow & red peppers, cleaned, cut in strips, then in half
Sweet potato, peeled, cut into thick chunks
Or whatever vegetables you have on hand.

Preheat oven to 400°F.

Place vegetables on an oven tray and pour 3 Tablespoons of olive oil and 2 Tablespoons Spice Blend over the vegetables. Toss to coat. Bake for 15 to 20 minutes until vegetables are tender. When they are done, sprinkle one more Tablespoon over the vegetables.

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