Tuesday, March 14, 2017

Roasted Vegetables #Vegan

Here's something our #4 Daughter (the amazing Sara Marian) made while she was visiting.

She called it Roasty Vegetables. I call it a casserole, even though it has no liquid, which a casserole has.

We all called it good, anyway.

She lined up sliced potatoes, green beans (these were from a can), and baby carrots, and topped them with onions. We sprinkled them with minced garlic and herbs (I think we used thyme, rosemary, and sage). Then she melted vegan margarine and poured it over. [EDIT: She reminded me that she also poured some Italian dressing over it! She doesn't always, but she did that night.]

When she makes this at home, she also tucks in a line of chicken thighs.

She covered it and baked it at 350F for an hour. It looked like this.

Savory and delicious!

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

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