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    • Roasted Potatoes with Onions, Green Pepper And Pimento

    Posted on
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    (0)
    CATEGORY CUISINE TAG YIELD
    Vegetables Vegetarian Lowfat, Vegetables, Vegetarian 4 servings

    INGREDIENTS

    1 lb Idaho potatoes; about two large, scrubbed, cut into 1/2-inch dice
    1 lg Onion; diced
    1 Green bell pepper; cored, cut into 1/2-inch dice
    2 ts Olive oil
    1 ts Diet margarine
    Salt and black pepper; freshly ground
    4 oz Pimientos; drained and diced
    2 tb Fresh minced parsley

    INSTRUCTIONS

    1) Set oven to 425F; preheat. Lightly oil/spray a large baking dish.
2) In a bowl, toss together the potatoes, onions, bell pepper, oil,
margarine and salt and pepper to taste. Spread the vegetables in the baking
dish in a single layer and roast, stirring occasionally, for 25 minutes.
3) Add the pimentos and roast for 8 minutes more, or until the potatoes are
golden. Sprinkle with the parsley and serve.
PER SERVING: 114 cals, 3g fat, 2g fiber (22% cff) est. by Mastercook
SOURCE: Reasons to Roast by Georgia Chan downard and Evie Righter, 1997.
NOTES : Oven roasted potatoes are almost impossible to resist.
Recipe by: Reason to Roast by Downard and Righter
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr 01,
1999, converted by MM_Buster v2.0l.

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