Yoga Potluck!

(I'm dedicating this entry to all my beautiful yoga-teachers-in training, who now know about my nerdy blog addiction!)

This past weekend we had a gathering of the yogis for a lunch/potluck to celebrate our third practicum - and hey, who needs an excuse for a potluck anyway?! It was awesome. We had the chance to step off of our mats, and really get to know eachother. Also, I can't fail to mention, there was QUITE of variety of delicous tastes !

Mom-made apple pie, sweet potato sushi, endive boats with goat cheese, poached pear, and candied pecans, mimosas!, lemon and basil green beans with toasted almonds, yummy fresh oranges, blueberry bread, organic raisin bread, and lots more - sorry if I've missed anyone's delicious dish!

My dish was a mediterranean roasted vegetable salad. For those of you who enjoyed it - here's the recipe!

Mediterranean Roasted Veggie Salad

* 2 yellow peppers

* 2 red peppers

* 1 zucchini
* 1 eggplant, or 2 smaller asian eggplants

* 2 cups mushrooms

* 1 jar marinated artichoke hearts, quartered

* 1/4 cup balsamic vinegar

* 1/4 cup olive oil

* Salt and pepper, to taste

** Feel free to use other inspiring vegetables - chunks of red onion, whole cloves of garlic, etc!

1) Cut and prepare vegetables: Peppers into thick julienne, squashes into dollar slices (a little larger than bite size, you may have to cut eggplants in half), and mushrooms into quarters.

2) Toss vegetables (except artichokes) with olive oil, place on baking sheet, and roast in oven at 400oF for 15 minutes, or until vegetables are "half-cooked"

3) Allow vegetables to cool to room temperature. Toss in large bowl with artichoke hearts (including marinade!), balsamic vinegar. Taste and adjust seasonings. Maybe throw in some oregano and basil, herb it up!

This recipe is SO EASY - the secret (er.. not so secret) ingredient is the marinated artichokes. They have SO much flavor, and the dressing is in the jar!

Looking forward to the next yogi gathering!

Sat nam, B