"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Oven Roasted Veggies Recipe

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This recipe for Oven Roasted Veggies, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Laverty
Added: Wednesday, February 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 medium potatoes cut in chunks, 1 turnip peeled and sliced, 1 c. carrots in chunks, 1 med. onion, 1/4 c. olive oil or margarine or butter melted, 1 tsp. salt, 1 tsp. oregano or basil, 1/4 tsp. pepper, 1T. lemon juice, 3 cloves garlic minced, 1 med. red or green pepper in strips.

Directions:
Directions:
In a greased 13x9 pan, combine all vegetables (except peppers). Combine oil, herbs, lemon juice and spices and drizzle over veggies and toss to coat. Bake covered at 450 for 1/2 hour, stirring a couple of times. Reduce heat and bake until done.

Personal Notes:
Personal Notes:
I have used many different combinations of veggies. I also use a combination of olive oil and margarine. If you want to spice it up, you can use a little amount of pepper flakes BUT be careful! Some veggies take longer to bake so I may microwave carrots or turnips to give them a head start. This is a really good winter meal and great for leftovers. Use your own imagination.

 

 

 

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