Yields: 3 to 4 servings
Prep time: 20 min
Cook time: 45 min
3 baby Yukon Gold potatoes, cut in half*
1 medium red onion, cut into quarters
1/2 medium red bell pepper, cut into chunks
1/2 medium yellow or orange bell pepper, cut into chunks
Coarse salt or sea salt and freshly-ground black pepper (to taste)
1/4 teaspoon red pepper flakes
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 tablespoon walnut oil
2 teaspoons toasted sesame oil
1 small head of garlic, top of garlic head cut off
Good-quality Balsamic Vinegar
* I also like to add Purple Peruvian Potatoes for a real eye-popping dish. When shopping for the different colored potatoes, try to pick out ones that are all the same size or close to it. Also try to cut all the vegetables about the same size.
In a large bow, place prepared potatoes, onion, and bell peppers. Add salt, pepper, red pepper flakes, thyme, and oregano (rub the herbs and spices between your hand over the bowl); mix all together. Add walnut oil and sesame oil; mix well. Pour the vegetable mixture, in a single layer, onto the prepared baking sheet.
Rub cut end of the garlic heat in the oil mixture on the baking sheet and place on one end of the pan.
Bake the vegetables approximately 45 minutes, turning occasionally. You want the vegetables to begin to caramelize their sugars. The edges will start to turn brown.
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