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Title: Roasted Mushrooms & New Potatoes
Categories: Vegetable Side dish
Yield: 4 Servings
| 1 | lb | Mushrooms |
| 1 1/2 | lb | New potatoes |
| 1 | lg | Red bell pepper |
| 1 | ts | Garlic; minced |
| 2 | tb | Olive oil |
| 1/2 | c | Green onions; sliced |
| 1 | ts | Salt |
| 1/2 | ts | Thyme |
| 1/2 | ts | Black pepper |
Preheat the oven to 450 degrees.
Wipe the mushrooms with a damp paper towel. Trim stems and reserve for another use or discard. Cut large mushrooms in half.
Wash potatoes and cut into inch chunks. Wash pepper; remove seeds and ribs and cut into 1/2-inch chunks. Mince the garlic.
In a 13x9x2-inch baking dish, toss the potato chunks with the oil. Bake uncovered for 10 minutes. Add the mushrooms, red pepper and garlic and stir. Bake uncovered until the potatoes are nearly tender, about 15 minutes. Stir in the green onions and seasonings and bake another 10 minutes until all the vegetables are tender. Approximate nutritional analysis per serving: 236 calories, 7.5 g fat, NO cholesterol, 551 mg sodium. ** Dayton Daily News -- Lifestyle, Food & Nutrition section -- 3 April 96 ** Scanned and formatted for you by The WEE Scot -- paul macGregor
From: Paul Macgregor Date: 04-14-96
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