Recipe - Roasted Red Peppers With Pecans And Yogurt

1 pound Red Potatoes; Small, Cut In
Half
1/3 cup Lemon Juice
2 teaspoon Dried Oregano
One fourth teaspoon Black Pepper

In this dish small red potatoes are roasted in lemon juice.

Combine lemon juice, oregano, and pepper.

Pour lemonoregano sauce over potatoes.

Roast for 40 minutes, turning several times. Check to see if potatoes are
tender before removing from oven.

Prep time: 10 minutes Cooking time: 40 minutes

Serves 4

These taste wonderful.

Next time I think I will try to slice them instead of just halving them.

Cal 75; Fat 0.2g; Carb 17.6g; Fib 1.6g; Pro 1.9g; Sod 5mg; CFF 1.8%

Recipe by: 500 FatFree Recipes,Sarah Schlesinger, pg 191 (R. Dwork)

Posted to EATLF Digest by PatHanneman kitpath@earthlink.net on Apr 13,
1999, converted by MM_Buster v2.0l.