Autumn Fare - vegetable - Roasted Autumn Vegetables - sweet potatoes, late tomatoes, red onion and garlic
t=teaspoon T=tablespoon + -=more or less
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Roasted Autumn Vegetables - Sweet Potato, Tomato, Red Onion and Garlic
This
dish is similar to the Pumpkin, Sweet Onion and Tomato roasted vegetable
medley. Both are delicious and easily variable. I find the flavour
of the sweet potato is enhanced by the sweetness of the red onion and roasted
garlic. The tomato offers a distinct flavour contrast.
serves
2
preheat oven to 200°
2 sm. sweet potatoes or yams
1 lg. red onion
4 large garlic cloves
4
plum tomatoes
3
T. oil
salt
Cut the onion into eighths, quarter the tomatoes lengthways and remove
the seeds.
Scrub the sweet potatoes and cut in half. Rub all sides with a little oil and place in a roasting pan that can accommodate all vegetables in a single layer. Toss the onions with 1-1/2 T. of the oil and salt to taste (+ - 1/4 t.). Place with the sweet potatoes. Roast in the oven for 30 minutes or until a fork can pierce the sweet potato pieces halfway in. Turn the sweet potatoes after 15 minutes.
Toss
the tomatoes in the remaining oil, add to the vegetables and continue
to roast
for another 20 minutes or until tomatoes are tender but not overdone and the
onions are soft but still retain a little 'bite'.
Serve
the vegetables either tossed together or the sweet potato arranged separately but
next to the tomatoes, onion and garlic.
Note: If you are using large sweet potatoes, one may be enough for two. In this case, cut into fourths. If you are short on time, then par boil the sweet potatoes in salted water for 15 minutes, while you sauté the onion and garlic in the oil for 10 minutes. Drain the Sweet Potatoes, toss with the vegetables and roast in a hot oven for 30-40 minutes. Enjoy!
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The Epicurean Table © 1999-2002 Patricia Conant