Roasted Yams With Green Tomatoes

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CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Potatoes, Vegetables	6	Servings

INGREDIENTS

2	lb	Yams
2	lb	Green tomatoes, 7-8 medium
3		Red tomatoes
3		Red onions
6		Cloves garlic
1	T	Olive oil, to 2 tb
		Salt & pepper to taste

INSTRUCTIONS

Peel the yams and cut them in 1/2- or 1-inch dice. Trim the tomatoes
and cut them in large chunks. Peel the onions and cut them in 1-inch
chunks. Peel the garlic and, if the cloves are very large, cut them  in
half lengthwise.  Combine all the vegetables in a large bowl, drizzle
on the olive oil,  add some salt and pepper, and mix well. Spread the
vegetables out on  two baking sheets, preferably non-stick.  Roast the
vegetables at 375 for about 1 1/2 hours, moving them around  and
turning them twice during the cooking time. They should be very
tender, and browning here and there.  Serve with couscous, or with a
rice pilaf.  Source: "The New Vegetarian Epicure" by Anna Thomas Posted
to  MM-Recipes Digest V3 #268  Date: Tue, 1 Oct 1996 02:51:03 +0000
From: Linda Place <placel@worldnet.att.net>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 73 Calories From Fat: 22 Total Fat: 2.5g Cholesterol: 0mg Sodium: 687.4mg Potassium: 266.1mg Carbohydrates: 12.4g Fiber: 1.5g Sugar: 1.3g Protein: 2.1g