Recipe - Slow Roasted Vegetable

4 Carrot; cut into chunks
3 Stalks celery; trimmed and
cut or sliced up
1 pound Potatoes; Yukon Gold,
quatered
1 lg Red onion; cut into wedges
10 Cloves garlic; peeled
2 tablespoon Lemon juice
1 teaspoon Orange peel; grated
One half teaspoon Salt
One fourth teaspoon Black pepper

Heat oven to 325F. In roasting pan, toss together carrots, fennel,
potatoes, onion, pepper, and garlic. In cup or small bowl, whisk together
remaining ingredients. Pour over vegetables; toss to coat. Roast 1.5 hours,
turning occasionally, until tender.

NOTES : 2.2% CFF

Recipe by: Woman's Weekly Magazine adapted

Posted to fatfree digest by Lisa lisap@bc.sympatico.ca on Apr 27, 1998