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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Bisque of Roasted Vegetables Recipe

Brought to you by Inn at Pleasant Lake

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Yield: 11 servings

Ingredients:
2 Med. Onions
2 Zucchinis
2 Large Yellow Squash
2 Carrots
4 Large Tomatoes
1 Butternut Squash
1 oz. Balsamic Vinegar
1 pint Heavy Cream

Olive Oil, Salt, Sugar, Pepper

Instructions:
Preheat oven to 350 degrees F.
Slice zucchini and yellow squash on a bias
Peel and slice carrots. Slice tomatoes and
onions in half. Peel and dice butternut
squash. Combine ingredients in a pan to be
roasted. Rub with olive oil, salt pepper,
and sugar. Place pan into oven and cook
until nice caramelization develops on the
edges of the vegetables. The vegetables
will be done when deep browning has
occurred on the edges. Transfer the vege-
tables to a stockpot and add water to the
level of the vegetables. Simmer until all are
very tender. Purée with either a food
processor, blender, or hand blender. Strain.
Season with salt, pepper, sugar and balsamic
vinegar. Finish with heavy cream.
Bon Appetit!

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Bisque of Roasted Vegetables