Roasted Yams With Green Tomatoes
| 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)
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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