Roasted veggies

Yield: 1 Servings

Measure Ingredient
1 \N Sweet potato
1 \N Baking potato
½ \N Green pepper
2 \N Roma tomatos
1 \N Handful of fresh greenbeans
1 small Onion, or equivalent of a large onion
\N \N A few mushrooms of your choice
\N \N Several peeled and split garlic cloves
\N \N Balsamic vinegar
\N \N Olive oil
\N \N 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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