Here is another recipe we enjoy from the One-Pot Vegetarian Dishes cookbook. ROASTED ROSEMARY VEGETABLESSource: One-Pot Vegetarian Dishes by Amy Cotler1 1/2 pounds new potatoes, cut into 1-inch wedges 4 carrots, cut into 1/2-inch slices 1 Spanish onion, cut into 1/2-inch slices 1 red bell pepper, cut into 8 pieces 1 yellow bell pepper, cut into 8 pieces 2 garlic cloves, minced (I don't mince them, I leave them whole or cut in half if large and I use many more than 2!) 1 Tablespoon olive oil 3/4 teaspoon freshly ground pepper 1/2 teaspoon dried rosemary 1/2 teaspoon coarse (kosher) salt Preheat the oven to 425 degrees F. Toss everything together except the salt. Spread out the vegetables in a single layer on the largest baking sheet you have. (I spray the sheet with non-stick cooking spray) Roast for 10 minutes; then shake the baking sheet so the vegetables don't stick. (I lightly spray the vegetables with non-stick cooking spray at this point) Continue to roast until the potatoes are tender and lightly browned, about 15 minutes longer. Toss with the salt and serve.
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