| 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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