Roasted Yams With Green Tomatoes Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Yams,
2 lbs: Green tomatoes, 7-8 medium
3 medium: Red tomatoes,
3 medium: Red onions,
6 large: Cloves garlic,
1 tbsp: Olive oil, to 2 tb
Salt & pepper to taste,
Directions:
Peel the yams and cut them in 1/2- 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 1 1/2 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
Source from luhu.jp
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 1 1/2 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
Source from luhu.jp