Roasted veggies

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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