Roasted yams with green tomatoes

6 Servings

Ingredients

Quantity Ingredient
2 pounds Yams
2 pounds Green tomatoes; 7-8 medium
3 mediums Red tomatoes
3 mediums Red onions
6 larges Cloves garlic
1 tablespoon Olive oil; to 2 tb
Salt & pepper to taste

Directions

Peel the yams and cut them in ½- 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 1½ 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

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