Roasted, pickled and sauteed vegetables with arugula greens and brown rice

tag:blogger.com,1999:blog-7301010.post-65288345730818028432008-01-28T10:43:00.000-05:002008-01-28T10:48:30.664-05:002008-01-28T10:48:30.664-05:00Roasted, pickled and sauteed vegetables with arugula greens and brown rice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_RwRBJy2x1mM/R534Y50QUlI/AAAAAAAAA0U/zUAC976E4Wk/s1600-h/100_1172.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://bp2.blogger.com/_RwRBJy2x1mM/R534Y50QUlI/AAAAAAAAA0U/zUAC976E4Wk/s400/100_1172.JPG" alt="" id="BLOGGER_PHOTO_ID_5160553854756999762" border="0" /></a>Roasted, pickled and sauteed vegetables (zucchini, sundried tomatoes, artichokes, cremini mushrooms, arugula, nutritional yeast, sea salt, mustard, white vinegar, oregano, basil, black pepper, cayenne pepper) arugula and brown rice (evoo, sea salt).<br /><br />With this dish, I roasted the vegetables, left them over night to marinate and then sauteed them with the arugula.Vincent Guihanhttp://www.blogger.com/profile/00900170332078414564noreply@blogger.com