Recipe - Roasted Veggies

1 Sweet potato
1 Baking potato
One half Green pepper
2 Roma tomatos
1 Handful of fresh greenbeans
1 small Onion, or equivalent of a
large onion
A few mushrooms of your
choice
Several peeled and split
garlic cloves
Balsamic vinegar
Olive oil
Thyme, oregano, pepper, salt
to taste

Cut potatoes in One half inch chunks, and the other veggies in slightly larger
chunks. Toss all with 2 or 3 tsps of olive oil, and about 1 tablespoon of
vinegar. Season to taste. Roast at 425 for about 45 minutes, or at 450
for One half hour, and the rest of the way with the fish. Stir about every 15
minutes or so, to get the juices mixed and rotate the veggies. I roasted
these in a small (brownie sized) baking dish.
Posted to Digest eatlf.v096.n209

Date: Tue, 5 Nov 1996 7:41:01 0500 (EST)

From: NFRITZ@nssdca.gsfc.nasa.gov