Roasted veggies
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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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