| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Veg-cook, Sept. |
4 |
Servings |
INGREDIENTS
| 4 |
lb |
Small red potatoes, halved |
|
|
But |
|
|
Unskinned |
| 2 |
lg |
Red onions cut into 1/2-inch |
|
|
Bits |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Crushed dried parsley |
| 1 |
tb |
Crushed dried rosemary |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Preheat oven to 400 degrees. Coat uncooked potato halves and onion bits in
oil and seasonings. Spread in a deep-sided roasting pan and roast for about
40 minutes. Turn the onion/potato mixture several times while roasting
until all pieces are light brown.
Total Calories Per Serving: 471 Fat: 7 grams
This article was originally published in the September/October 1993 issue
of the _Vegetarian_Journal_, published by The Vegetarian Resource Group.
From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip
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