VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good

by Mark Bittman

ROASTED VEGETABLE SPREAD MAKES: 8 SERVINGS TIME: 30 TO 90 MINUTES, LARGELY UNATTENDED Run into a snack like this while you’re rummaging in the fridge and you’ll look no further; it’s fantastic, and works for virtually any vegetable. Eat as is, on whole-grain crackers or toasted bread, or spread on sandwiches. You can also serve this alongside simply cooked meat or chicken for your after-6 meal. Cooking time will vary from one vegetable to the next: High-moisture items, like tomatoes or zucchini, should be roasted until the pan is almost completely dry. Root vegetables and tubers, like sweet potatoes and carrots, will take a while to get tender. Greens will be ready to puree in 20 to 30 minutes. The variations are endless; to get started, see the list that follows. 8 cups raw vegetables, cut into chunks of roughly equal size 1 head garlic, cloves peeled but left whole (optional) Herbs or spices of your choice (optional; see the list that follows) ¼ cup olive or vegetable oil 2 teaspoons salt, plus more to taste Black pepper to taste 1 Heat the oven to 375ºF. Toss the vegetables and garlic with the oil and salt in a large bowl. Spread the mixture out on two rimmed baking sheets. Transfer the pans to the oven and roast, tossing every 20 minutes or so, until the vegetables are tender, dry, and browned in places, anywhere from 20 minutes to 1 hour. 2 Cool, then transfer vegetables to a food processor or blender or smash with a fork or potato masher until they are as smooth or a...