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Old May 27, 2006   #20
coronabarb
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Location: Roseburg, Oregon - zone 7
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Roasted Yams with Green Tomatoes

2 lb yams
2 lb green tomatoes, 7-8 medium
3 medium red tomatoes
3 medium red onions
6 large cloves garlic
1-2 Tbls olive oil
Salt and pepper to taste

Peel yams and cut into 1/2-1" chunks. Trim tomatoes and cut into large chunks. Peel onions and cut into 1" chunks. Peel garlic and cut into half lengthwise.

Combine all vegetables in a large bowl, drizzle with olive oil, add salt and pepper, and mix well. Spread vegetables out on two baking sheets, preferably non-stick. Roast at 375 for about 1 1/2 hours, moving them around and turning them twice during the cooking time. They should be very tender and somewhat browned.

Serve with couscous, or with a rice pilaf.
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