"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roasted Vegetable Medley Recipe

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This recipe for Roasted Vegetable Medley, by , is from The Dierdorf and Ferrick Families Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Schenk

Category:
Category:

Ingredients:  
Ingredients:  
1 sweet potato,peeled & cut in cubes
1 med. yellow onion, peeled & cut into eighths
2 carrots, peeled & cut into 1 inch lengths
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1/2 tsp salt
1 T. EVOO
2 tsp. lemon juice
12 to 16 cherry tomatoes, stems removed

Directions:
Directions:
Heat oven to 425. In a 9" x 13" pan, mix potato, onion,carrots,green and red pepper: sprinkle with salt, oil and lemon juice; toss to mix well. Bake, uncovered, 25 minutes, then add tomatoes and bake another 10 minutes. Allow to cool to room temperature, then serve with any meat. Makes 6-8 servings.

 

 

 

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