| 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 <[email protected]> on Apr 01, 1999, converted by MM_Buster v2.0l.
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