Source: dLife

Sweet potatoes, zucchini, and peppers sauteed in a sweet ginger soy dressing.

Servings

2.0
2 each  sweet potatoes 2.0
2 each  fresh carrots 1.0
1 each  large onion 2.0
2 each  medium zucchini 2.0
2 each  chopped green bell peppers 0.3333
0.3333 each  low sodium soy sauce 0.3333
0.3333 cup  rice vinegar 1.0
1 tbsp  fresh ginger root 1.0
1 tbsp  light honey 0.5
0 1/2 oz  toasted sesame oil 3.0
3 tbsp  minced garlic 0.5
0 1/2 oz  anise seed

1. Preheat the oven to 425 degrees F.
2. Parboil the potatoes, sweet potatoes, and carrots in enough boiling water to cover, for 2 minutes. Drain and combine with the onion, zucchini, and bell pepper.
3. Make the marinade: whisk together the soy sauce, vinegar, ginger, honey, sesame oil, garlic, and anise.
4. Toss the vegetables with the marinade. Place vegetables on a baking sheet and roast, stirring every 15 minutes, until all the vegetables are tender, about 45 minutes.