I'm just back from Edmonton where the restaurant scene is in full renaissance. Our 40 under 40 alum Daniel Corso is treated like a rock star and his room, Corso 32, is perpetually full. He's joined by the gang from Three Boars who are running a hip small plates and beer parlour in the Garneau neighbourhood. And our old pal Brad Lazarenko continues to expand his Culina empire—the latest outpost is Culina Cantina in the Edmonton Police HQ, making them the best fed police in the country. This week I've dug up an old recipe from Gail Hall who has been the queen of Edmonton's culinary activities since, well, forever.

Roasted Vegetables With Canola Oil And Birch Syrup Recipe
1 ½ cup (375 mL) mushrooms, whole washed
1 ½ cup (375 mL) zucchini, cut into 1-inch (2.5-cm) dice
1 ½ cup (375 mL) onion, cut into 1-inch (2.5-cm) dice
1 ½ cup (375 mL) red, yellow and green peppers, cut into 1-inch (2.5-cm) dice
1 ½ cup (375 mL) eggplant, cut into 1-inch (2.5-cm) dice
1 tbsp (15 mL) garlic, minced
½-3/4 cup (125-175 mL) canola oil
½-3/4 cup (125-175 mL) birch syrup or Manitoba maple syrup
Salt to taste
4 tbsp (60 mL) basil, chopped fine

In a medium bowl, toss the mushrooms, zucchini, onion, peppers and eggplant together. In a small bowl mix the garlic, ½ cup canola oil, ½ cup syrup, salt and basil. Pour over the vegetables and spread them evenly on a baking tray lined with parchment paper. Roast at 500ºF for about 10 minutes until they start to colour and become tender. Remove from oven and add extra oil, syrup and salt if required. Can be served hot or cold.
Serves 6 to 8. wl