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