| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Casserole, Potatoes, Side dish |
7 |
Servings |
INGREDIENTS
| 2 |
T |
Olive or vegetable oil |
| 1 |
t |
Seasoned salt |
| 1/4 |
t |
Dried marjoram leaves |
| 1/4 |
t |
Pepper |
| 4 |
|
Potatoes, unpeeled cut in |
|
|
1 1/2-inch chunks |
| 2 |
|
Carrots, cut in stripsabout |
|
|
1 to 1 1/2 cups), 1 to 1 1/2 cups |
| 1 |
|
Red onion, cut in 8 wedges |
| 1 |
|
Green bell pepper, cut in 8 |
|
|
pieces |
INSTRUCTIONS
Heat oven to 450 degrees. In large bowl, combine oil, seasoned salt,
marjoram, and pepper; mix well. Add all remaining ingredients; toss to
coat. Spread on ungreased 15x10x1-inch baking pan. Bake at 450 degrees
for 20 minutes. Turn and stir vegetables. Bake an additional 20 to 25
minutes or until vegetables are tender, stirring once. Nutrition
Information Per Serving: 150 Calories, 4 g Fat, 230 mg Sodium taken
from Pillsbury Classic Cookbooks magazine. Posted to MM-Recipes Digest
by Paula <demoness@bellatlantic.net> on Aug 15, 1998
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