This one is from Renee Endress’s third cookbook. Very easy and oh so delicious.
Prepare about this many chunked/sliced vegetables in a big bowl (that’s a Tupperware CrystalWave bowl, similar in size to the Tupperware Thatsa Bowl). Use your choice of colored peppers, yellow squash, zucchini, onions, potatoes, carrots, fresh pea pods, fresh green beans, brocolli florets, cauliflower, and any other vegetable you choose.
Mix together 1/2 cup olive oil, 1 teaspoon salt, 1 teaspoon garlic salt, and 1/2 teaspoon pepper. Pour over vegetables and mix well. I used my hands which worked well. Dump into two large roasting pans.
Bake at 425d for 25-30 minutes, stirring occasionally.
That’s it.
How easy is that?! And so pretty. And so so delicious. And healthy too . . . unlike the last few recipes to remember! . . . And a really nice change from the usual beans/peas/carrots/corn that we can get tired of.
This traveled well in my Very Old-Fashioned TemperServe carrier when we took it to U. Don’s for supper Saturday night. This amount serves about 12 people.
Enjoy!
On of our favorite recipes as well:)
ReplyDelete-Sarah