SEASONED BAKED POTATOES WITH MOZZARELLA

HOW TO MAKE YOUR OWN NO SODIUM VEGETA SEASONING

INGREDIENTS:
3 medium onion, peeled and cut in 2 inches cubes
6 celery ribs, diced,
3 potatoes, peeled and diced,
3 big red bell pepper, seeded and diced,
3 big yellow bell pepper, seeded and diced,
3 big orange bell pepper, seeded and diced,
3 big green bell pepper, seeded and diced,
3 large carrots, diced
10 garlic cloves, peeled,
1 bunch fresh parsley;

DIRECTIONS:
Using a food processor or grinder, process all vegetables in no particular order.
Place the vegetable mixture into a strainer and let release the moisture for 1/2 hour.
To speed the process, use a cheesecloth to squeeze out the moisture.
Spread the vegetables onto baking sheets and bake for 4.1/2 to 5 hours an 175 F.

Let cool, and use the food processor to crush the baked vegetable mixture. Process longer if you want more powdery looking; makes 2 cups.
You can use this "Condiment" on any dish you like; soups, rice, potatoes, stews...

Today's picture!
Enjoy!