"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Garden of Eatin' Recipe

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This recipe for Garden of Eatin', by , is from The vonNiessen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan vonNiessen
Added: Saturday, June 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 med carrots, peeled and coarsely chopped
2 med zucchini, cut into bite-sized chunks
1 med red onion, cut into rings
1 sm turnip, cut into bite sized chunks
1 large red bell pepper, cut into bite sized chunks
1 large yellow pepper, cut into bite sized chunks
2 cloves garlic, minced
1 Tbsp olive oil
1 Tbsp fresh or dried rosemary
1 Tbsp fresh or dried oregano
6 med red potatoes, peeled and cut in one inch cubes (or use small new potatoes cut in halve or quarters)
3 cups whole medium mushrooms (cut in half if large mushrooms)


1 Tbsp balsamic vinegar
1/4 tsp each salt and pepper
1/2 cup crumbled feta cheese (light)

Directions:
Directions:
Spray a large roasting pan with non-stick spray. Add vegetables, garlic, oil and herbs. Mix well. Roast, uncovered at 425 for 30 minutes. Stir once or twice during cooking time. Turn on the broiler and broil vegetables for about 5 minutes until edges start to brown. Remove vegetables from oven and transfer to a serving bowl. Toss with vinegar, salt and pepper. Sprinkle crumbled feta over top. Serve warm. This takes a bit of time with all the chopping, but it is sooooo worth it. Delicious dish with a summertime BBQ.

 

 

 

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