Peel the yams and cut them in 1/2- or 1-inch dice. Trim the tomatoes and cut them in large chunks. Peel the onions and cut them in 1-inch chunks. Peel the garlic and, if the cloves are very large, cut them in half lengthwise. Combine all the vegetables in a large bowl, drizzle on the olive oil, add some salt and pepper, and mix well. Spread the vegetables out on two baking sheets, preferably non-stick. Roast the vegetables at 375 for about 1 1/2 hours, moving them around and turning them twice during the cooking time. They should be very tender, and browning here and there. Serve with couscous, or with a rice pilaf. Source: "The New Vegetarian Epicure" by Anna Thomas Posted to MM-Recipes Digest V3 #268 Date: Tue, 1 Oct 1996 02:51:03 +0000 From: Linda Place
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|Serving Size: 1 Serving (529g)|
|Recipe Makes: 6|
|Calories from Fat: 12 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 75.5mg||3 %|
|Potassium 1877.9mg||49 %|
|Total Carbohydrate 65.1g||19 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 55.1g|
|Protein 6.1g||9 %|
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Calories per serving: 284
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