"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

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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