Post by marlaoh on Apr 3, 2003 6:26:45 GMT -6
Oven Roasted Spring Vegetables
Presented by Marguerite Henderson
Ingredients:
1 bunch fresh asparagus, ends trimmed
2 lbs. parboiled baby new potatoes
2 bunches green onions, green ends trimmed
1 red pepper, cored and cut into eighths
1 yellow pepper, cored and cut into eights
4 shallots, peeled and cut into fourths
4 Roma tomatoes, cut into half, horizontally
ΒΌ cup fruity olive oil
1 T. kosher salt
4 large cloves garlic, smashed
1 tsp. ground black pepper
Method:
Place all ingredients in a large bowl and toss well. Place in a single layer in a baking sheet. Place in 400o oven for 20-25 minutes, stirring vegetables occasionally.
Serve along side of your favorite meat dish, such as lamb, roast pork, chicken or grilled salmon. Serves 6-8.
Presented by Marguerite Henderson
Ingredients:
1 bunch fresh asparagus, ends trimmed
2 lbs. parboiled baby new potatoes
2 bunches green onions, green ends trimmed
1 red pepper, cored and cut into eighths
1 yellow pepper, cored and cut into eights
4 shallots, peeled and cut into fourths
4 Roma tomatoes, cut into half, horizontally
ΒΌ cup fruity olive oil
1 T. kosher salt
4 large cloves garlic, smashed
1 tsp. ground black pepper
Method:
Place all ingredients in a large bowl and toss well. Place in a single layer in a baking sheet. Place in 400o oven for 20-25 minutes, stirring vegetables occasionally.
Serve along side of your favorite meat dish, such as lamb, roast pork, chicken or grilled salmon. Serves 6-8.