| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Potatoes, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | New potatoes, cut into |
| 1/2-inch chunks about 4 | ||
| 1/2 cups | ||
| 2 | T | Vegetable oil |
| 1 | lb | Fresh white mushrooms |
| halved or quartered | ||
| 1 | t | Minced garlic |
| 1 | c | Sweet red peppers, cut in |
| 1/2-inch chunks | ||
| 1/2 | c | Sliced green onions |
| 1 | t | Salt |
| 1/2 | t | Thyme leaves, crushed |
| 1/4 | t | Ground black pepper |
INSTRUCTIONS
Preheat oven to 450. In a large 13x9x2-inch baking pan, toss potatoes with vegetable oil; bake uncovered 10 minutes. Stir in mushrooms, garlic and red pepper; bake uncovered until potatoes are nearly tender, about 15 minutes. Stir in green onions, salt, thyme and black pepper, bake until vegetables are tender, about 10 minutes. Makes 6 servings. MasterCook formatted by Ethel Snyder Recipe by: GRIT -- MARCH 23, 1997 Posted to MC-Recipe Digest V1 #637 by essie49@juno.com (Ethel R Snyder) on Jun 08, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 70
Calories From Fat: 44
Total Fat: 5g
Cholesterol: 0mg
Sodium: 469mg
Potassium: 320.6mg
Carbohydrates: 5.3g
Fiber: 1.4g
Sugar: 3.1g
Protein: 2.8g