roasted veggies
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1 | Sweet potato |
| 1 | Baking potato |
| ½ | Green pepper |
| 2 | Roma tomatos |
| 1 | Handful of fresh greenbeans |
| 1 small | Onion, or equivalent of a large onion |
| A few mushrooms of your choice | |
| Several peeled and split garlic cloves | |
| Balsamic vinegar | |
| Olive oil | |
| Thyme, oregano, pepper, salt to taste |
Cut potatoes in ½ inch chunks, and the other veggies in slightly larger chunks. Toss all with 2 or 3 tsps of olive oil, and about 1 tablespoon of vinegar. Season to taste. Roast at 425 for about 45 minutes, or at 450 for ½ hour, and the rest of the way with the fish. Stir about every 15 minutes or so, to get the juices mixed and rotate the veggies. I roasted these in a small (brownie sized) baking dish.
Posted to Digest eat-lf.v096.n209 Date: Tue, 5 Nov 1996 7:41:01 -0500 (EST) From: NFRITZ@...
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