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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Roasted Garden Vegtables Recipe

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This recipe for Roasted Garden Vegtables is from Grant's 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:  
12 Tomatoes Cherry.
2 Sweet Potatoes medium peeled and cut into 3/8 inch strips.
2 Yellow Squash medium peeled and cut into 3/8 inch strips.
3 Carrots Large peeled and cut into 3/8 inch strips.
8 Radish's cleaned and tops removed
3 Red Beets Medium
1 tbsp. Garlic minced
1/4 c. Olive oil
1 tsp. Black Pepper
1/2 tsp Sea Salt
3/4 c. Feta Cheese
3/4 c. Balsamic Glaze
Directions:
Directions:
need to write order of
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
How to roast beets
Directions

1.Preheat oven to 375 degrees F.
2.Coat beets lightly with oil.
3.Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
4.Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.

 

 

 

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