you are seeing this because your web browser does not display iFrames. The text for this page is: <p><font size="2"><strong>Oven-Roasted Vegetables</strong></font></p> <p><font size="2">From Marianne Sakamoto, cancer survivor</font></p> <p><font size="2">Roasting vegetables heightens their flavor and works well for many types of vegetables. Vary the recipe according to the season. In winter, try root vegetables such on turnips and yams. In summer, add plum tomatoes, and in spring add cremini mushrooms.</font></p> <p><font size="2">1 medium-sized green bell pepper<br /> 1 medium-sized red bell pepper 1 medium-sized<br /> yellow bell pepper<br /> 3 small potatoes<br /> 2 medium-sized carrots<br /> 1 large onion<br /> 2 or 3 cloves garlic<br /> 2 to 3 tablespoons olive oil<br /> 1/4 teaspoon each of assorted dried herbs: basil, oregano,<br /> thyme, rosemary (enough for a liberal dusting) Salt or sea salt and freshly ground black pepper</font></p> <p><font size="2">1 Preheat the oven to 350°F.</font></p> <p><font size="2">2 Seed the peppers and cut them into lengthwise strips.</font></p> <p><font size="2">3 Cut the potatoes into fourths.<br /> 4 Peel the carrots and cut them lengthwise into two pieces, and then into fourths if long.</font></p> <p><font size="2">5 Peel the onion and cut into fourths.</font></p> <p><font size="2">6 Chop the garlic.</font></p> <p><font size="2">7 Put the vegetables in a large, resealable plastic bag and add the olive oil, herbs, and salt and pepper to taste. Seal the bag and shake to coat the vegetables with the olive/herb mixture.</font></p> <p><font size="2">8 Remove the vegetables from the bag and spread on a cookie sheet.</font></p> <p><font size="2">9 Bake, stirring every 20 minutes until the vegetables are browned on the edges and soft.</font></p> <p><font size="2">Serves 8. Per serving: 113 calories, 5 g fat, 2 g protein,</font></p> <p><font size="2">15 g carbohydrates, 3 g fiber, 11 mg sodium</font></p> <p><font size="2">tip from Marianne: "the vegetables can be eaten as is or added to soups, stews, or pasta. It's an easy recipe and no mess."</font></p> <p><font size="2">from THE CANCER LIFELINE COOKBOOK</font></p>
