Beef and Roasted Vegetables

Beef and Roasted Vegetables

1 cup baby carrots, washed
1 green pepper, seeded and sliced
1/2 to one whole onion, cut in chunks and separated
2 yellow squash, sliced about 1/4-1/2 inch thick
1.5 lbs. stew meat browned in 1 T olive oil (could use less or chicken or whatever, but it's what I had that needed to be used!)
8 oz. smallish mushrooms, washed and quartered
1/4 head of cabbage
Cooked Brown rice

Preheat oven to 400 degrees. Brown meat in 1 T. olive oil on the stove until all sides are seared. Layer all the vegetables and meat in the order listed in a large baking bowl (I used my covered stoneware baker from Pampered chef). Season to taste (I didn't add any seasonings except some Italian seasoning and a little sea salt to the meat, but probably should have). Cover and bake for 40-45 minutes, or until all vegetables are cooked. While the vegetables are baking, cook brown rice in pure water, with sea salt and Mrs. Dash's garlic and herb seasoning mix. Rice and vegetable dish should be done at about the same time. Serve meat and veggies over rice.

This was originally going to be shish-ka-bobs--or parts of it were, but I just couldn't get excited about that tonight, so I thought I'd experiment a bit.