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"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

Roasted Vegetables Recipe

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This recipe for Roasted Vegetables is from The Healthy Living Cookbook Project, 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:  
2Tbsp extra virgin olive oil
5 cloves garlic peeled but left whole
1 large red or sweet yellow onion, peeled and quartered
1 large yam, peeled and quartered
1/2 pound mushrooms, cleaned and stemmed
2 large carrots, cut in half length wise then cut in half
2 cups of peeled, seeded then cut into chunks, butternut squash
1 large zucchini ends cut off, cut in half length wise then in half
1/2 cup fresh parsley chopped
3-4 Tbps fresh basil
1 tsp dried tarragon
1/2-1 tsp coarse kosher salt
Directions:
Directions:
Preheat oven to 375º. pour a small amount of oil into bottom of 9x11 inch baking dish, then place vegetables in the dish toss easy to coat veggies. drizzle remaining oil on top of veggies then sprinkle with herbs, salt and pepper once again toss gently.
Bake uncovered 40-45 minutes or until tender stir occasionally while they roast. veggies should be crisp on the outside and tender on the inside.

YUMMY YUMMY;)
Personal Notes:
Personal Notes:
you can use dried herbs just adjust accordingly.
Another way is to use only Italian seasoning and olive oil.
even though you may not like the garlic or mushrooms still use all veggies and add to it if you wish, there is something for everyone.

 

 

 

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