|
 Recipe:
Roasted VegetablesRoasting
vegetables brings out all kinds of flavor and depth. This recipe is just
a guide - feel free to add/subtract/subsitute any of the vegetables.
| Yield |
4-6 servings |
| Time |
45-60 minutes |
| Tools |
- knife
- bowl
- cookie sheet or large baking pan
- wooden spoon
- fork
|
| Ingredients |
- 2 medium carrots, chopped
- 2-3 medium potatoes, cubed
- 1 small yam, cubed
- 8-10 cloves garlic, peeled and halved
- ½ medium zucchini, chopped
- ½ bell pepper, seeded and sliced or chopped
- ½ c mushrooms, chopped or sliced
- ½ pound tofu, medium or firm, cubed
- 3 T olive oil
- 1-2 chilis, chopped (optional)
- 1 t dill, minced
- 2 t rosemary, minced
- salt
- pepper
|
| Directions |
Preheat oven to 350. Lightly oil cookie sheet or pan. Combine
everything in the bowl, then transfer to cookie sheet. Bake for 40 minutes,
stirring after every 10. Remove from oven and test a potato with the fork -
when it falls right of the fork, the vegetables are done. If not, cook
another 10 to 20 minutes. |
| Notes |
 Adapted from
How it all
vegan! Irresistible recipes for an animal-free diet, by Tanya Barnard and Sarah Kramer.
Buy it:
Amazon.com |
Amazon.co.uk
|
| |
Key to abbreviations and
conversions |
| |
|
|
Appetizers, Snacks, + Side Dishes Vegan Recipes
Vegetarian Cookbooks
Vegetarian Recipes A to Z |
| Help me build up my recipe library -
share your favorite recipes here! |
|
|
| Interested in chatting about vegetarianism and related
issues, trading recipes and cooking tips, and/or getting to know some other
veggies? Pull up a chair at the Veggie Table! |
|
Sign up for my free Veggie Table newsletter to find out about new
features as they appear, including the week's new recipes and articles.
Subscribe to the free
Veggie Table
weekly newsletter
|
| 
|
About Me ~
About This Site
|
|
