Patty O. requested a favorite meatless recipe, so here ya go!
Four-Veggie Roast (from Martha Stewart, slightly altered)
2 large carrots
1 1/2 cups fresh green beans (6 oz)
5-6 small new potatoes, halved (8 oz) or 8 oz of Yukon gold or red potatoes, cubed*
1 small onion
1 T olive oil
2 tsp soy sauce
2 cloves garlic, minced
1 tsp grated ginger
Freshly ground pepper, to taste
Coarse salt (optional)
Preheat oven to 425 degrees. Thoroughly wash vegetables.
Peel and cut carrots into slices almost 1/2 inch thick. Snip
the tiny ends off green beans, and snap them into pieces
about 2 inches long. Peel onion; cut into wedges. In a
square or 9 x 13" metal baking pan, combine olive oil, soy
sauce, garlic, and ginger. Add all the vegetables. Stir
gently to coat with seasonings. Sprinkle with pepper and
salt, if desired. Roast the vegetables, uncovered, for 20-25
minutes or until just tender, stirring vegetables once or
twice with a long-handled wooden spoon. Test vegetables with
a fork to check doneness.
*Sweet potatoes can also be used.