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Roasted Yams With Green Tomatoesvegetables, potatoes 2 lb yams 2 lb green tomatoes; 7-8 medium 3 medium red tomatoes 3 medium red onions 6 large cloves garlic 1 tablespoon olive oil; to 2 tb 1 salt & pepper to taste 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
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