Guest guest Posted July 26, 2009 Report Share Posted July 26, 2009 Did this for dinner tonight and thought I'd have enough for the husband's bento box tomorrow. HA. He just polished off the rest of them. The original recipe said it would feed 4. HA HA HA HA HA. It fed us with a couple other dishes (fried apples and peanut/sesame noodles) and was as good leftover as hot from the oven. This came from A Taste of Vitality by Mark Foy. So far I've tried three of the recipes in the cookbook and they're all good. The recipes are all nutrient dense. Roasted Mixed Vegetables 1 large onion, thinly sliced (I did it a bit thicker) 2 large potatoes, cut into 2 " pieces 2 large carrots, cut into 2 " pieces 3 cups green beans, cut into 2 " pieces 5 garlic cloves, crushed (Didn't have, didn't use, didn't miss) 1 1/2 tablespoons olive oil 1 teaspoon sea salt (used less, we don't use much salt) Toss everything together then spread out on baking sheet. Roast in oven at 450 degrees Fahrenheit for 40 minutes or until vegetables have browned and are soft on the inside. Toss or turn vegetables over every 10 minutes. All the vegetables are fresh, not canned or frozen. This is a keeper and I think would be great for a vegetarian to take to a church./family/friends supper but you'll need a ton of veggies. Jeanne in GA Quote Link to comment Share on other sites More sharing options...
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