Doesn’t this dinner look gorgeous? I made Oven-Roasted Vegetables and pies for dinner tonight. Before I left home, I borrowed all of my mom’s cookbooks & clips that I liked and photocopied all the recipes I wanted to make my own “Kitchen Clips” book. I made sure to mark all the notes into mine as well.

Oven-Roasted Vegetables

Originally from Better Homes & Gardens Cookbook – adapted with my mom & my changes

Heat the oven to 160°C. In a casserole dish, combine the following ingredients (or any variation):

• white nugget potatoes, halved
• carrots, peeled & chopped in half
• yams/sweet potatoes, peeled & chopped
• turnip, peeled & quartered
• onion, sliced in wedges
• red and/or green pepper, sliced into strips [don't add yet]

Combine the following ingredients (for the dressing) in a jar and shake to combine:

• ¼ cup Extra Virgin Olive Oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon lemon juice
• 3 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon coarsely ground black pepper

Drizzle over vegetables and toss to coat. Cover with tin foil and bake for 45 minutes, stirring once.
Increase oven temperature to 250°C and add peppers to casserole dish. Toss again and test the vegetables & potatoes with a fork. Leave uncovered and bake for another 20 minutes or until vegetables & potatoes are tender and browned on edges.

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