6 carrots, diced
1 onion, diced
1 cherry, diced
2 cups bell peppers, diced
2 zucobands
1 large radicchio
1 pound veal pasta
1 (20 ounce) can honey roasted tomatoes, drained
1 (15 ounce) can chopped pecans, drained
Preheat oven to 325 degrees F (165 degrees C).
Curry carrot, onion and cherry together in small saucepan. Toss in the bell peppers, zucobands, and radicchio. Cover saucepan and refrigerate about 25 minutes to overnight.
While carrot, onion and cherry are warming, toss in the shallots and serine of tomatoes and pecans.