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Vegetable Roasted Mexican-Style Vegetables
 
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Doctor
English Admin
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Joined: 15 Jan 2007
Posts: 1266
Location: KKTC

PostPosted: Mon Mar 23, 2009 6:23 am    Post subject: Roasted Mexican-Style Vegetables Reply with quote

Roasted Mexican-Style Vegetables

1 large onion, thinly sliced
3 large red bell peppers, cut into 2" pieces
2 large carrots, cut into 2" pieces
1/2 medium red cabbage, cut into 2" pieces
2 medium Anaheim chili peppers, cut into 2" pieces
1 cup kidney bean recipes" href="http://en.lezzetler.net/kidney-bean-recipes.html"class="postlink">kidney beans, cooked
1 1/2 teaspoons unrefined corn oil
2 teaspoons cumin powder
2 tablespoons dried oregano
1/8 teaspoon cayenne, to taste
1 teaspoon sea salt

Toss cut vegetables, kidney bean recipes" href="http://en.lezzetler.net/kidney-bean-recipes.html"class="postlink">kidney beans, oil, herbs, spices, salt if desired in a bowl.
Transfer to baking sheet (it should not need to be oiled since the vegetables are oiled) and roast in a 450 degree F (230 degree C) oven (no need to preheat oven) for about 50 minutes, or until the vegetables are not hard, and have browned. During the last 30 minutes of roasting, toss vegetables every 10 minutes to ensure they do not burn on any one side.
VARIATIONS:
- Add pitted olives. Note: this will increase the percentage of calories from fat.

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Yemek Tarifleri
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Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey




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