Wednesday, July 21, 2010
When eating healthy is delicious ...
I'm still on a veggie kick. I put this awesome combination of ingredients together for our dinner tonight. The recipe originally called for eggplant as well as fresh mint, but I didn't have either. It was still great, even without them!
Greek-Style Roasted Vegetables
Makes: 6 servings
Roast: at 425 degree for 45 minutes
3 pounds small red potatoes, quartered
2 medium-size sweet onions, sliced
3 large green bell peppers, sliced
6 tablespoons olive oil
1 teaspoon garlic salt
1 teaspoon black pepper
1 teaspoon dried oregano
1 can (15 ounces) chickpeas, drained and rinsed
1. Heat oven to 425 degrees. Whisk together olive oil, garlic salt, pepper and oregano. In a large bowl, toss together the potatoes, onion, green pepper and pour olive oil mixture over all. Toss well to coat vegetables. Roast vegetables at 425 degree for 30 minutes, stirring twice.
2. Add chickpeas and roast an additional 15 minutes.
3. Top with feta crumbles and serve.
(recipe from Family Circle)