| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetables, Potatoes |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Yams |
| 2 |
lb |
Green tomatoes; 7-8 medium |
| 3 |
md |
Red tomatoes |
| 3 |
md |
Red onions |
| 6 |
lg |
Cloves garlic |
| 1 |
tb |
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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