Recipe - Roasted Yams With Green Tomatoes

2 pound Yams
2 pound Green tomatoes; 78 medium
3 md Red tomatoes
3 md Red onions
6 lg Cloves garlic
1 tablespoon Olive oil; to 2 tb
Salt & pepper to taste

Peel the yams and cut them in One half or 1inch dice. Trim the tomatoes and
cut them in large chunks. Peel the onions and cut them in 1inch chunks.
Peel the garlic and, if the cloves are very large, cut them in half
lengthwise.

Combine all the vegetables in a large bowl, drizzle on the olive oil, add
some salt and pepper, and mix well. Spread the vegetables out on two baking
sheets, preferably nonstick.

Roast the vegetables at 375 for about 1 One half hours, moving them around and
turning them twice during the cooking time. They should be very tender, and
browning here and there.

Serve with couscous, or with a rice pilaf.

Source: "The New Vegetarian Epicure" by Anna Thomas
Posted to MMRecipes Digest V3 #268

Date: Tue, 1 Oct 1996 02:51:03 +0000

From: Linda Place placel@worldnet.att.net