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.
Serves 3-4
*Sweet potatoes can also be used.
2 comments:
Oh, this sounds great. Thanks for sharing! I am making a veggie Catalonian pizza tomorrow (the recipes come from this month's "Cooking Light") and I am looking forward to it. Plus, it will use up my leftover ricotta cheese. I'll let you know how it turns out.
P.S. I was doing some research for my garden and discovered that tomato plants actually do better in warm, but not exceedingly hot weather, which may be why you have such difficulty with it in Texas. So far, I think the coffee grounds are helping my garden...that, and the fact that it has barely stopped raining in the last two weeks...
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