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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Roasted Vegetable Medley Recipe

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This recipe for Roasted Vegetable Medley is from The Dierdorf and Ferrick Families Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 425º. 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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