Roasted Vegetables with Peppercorn Marinade

See directions for making a great vegetable dip/spread at the bottom of this recipe.


  • 2-tablespoon olive oil
  • 1/2 cup Eadrey's Peppercorn Marinade
  • 1 large sweet onion
  • 1 large green pepper
  • 2 large red peppers
  • 1 large yellow pepper
  • 6 Portabella mushrooms


  1. Wash the vegetables and drain.
  2. Cut the peppers each into 4 quarters .
  3. Cut the onion into 1/2 inch wedges.
  4. Cut the Portabella mushrooms into half.
  5. Place the vegetables in a large bowl.
  6. Pour ½ cup of Eadrey's Peppercorn Marinade all over and toss.
  7. Then transfer everything to a baking pan.
  8. Bake in an oven at 400° F for 45 minutes to 1 hour until well roasted and tender.
  9. Remove pan from oven and let cool for about 30 minutes.
  10. Pour the 2 tablespoons of olive oil over the vegetables.

Served as a side dish or as a vegetable sandwich with toasted buns.
Serves 6.

Roasted Vegetable Dip/Spread

½ portion of Roasted Vegetable (as made above)
1 cup of cottage cheese
8 ounce package of cream cheese
1 teaspoon salt


  1. If you like, place half the portion of the roasted vegetables in a food processor.
  2. Add the 1 cup of cottage cheese, 8 ounces (1 package) of cream cheese and salt.
  3. Blend until smooth.
  4. Place in a serving bowl.
  5. Serve with flat bread or pita.