Tuesday Dinner 20131217 Baked Vegetables
Baked vegetables to be dipped in Cheese Cider Fondue.
Served for Tuesday Dinner on 2013-12-17.
- 4 red potatoes
- 4 carrots
- 1/2 onion
- 1/2 pkg mushrooms
- olive oil
- Italian herbs to taste
- marjoram to taste
- paprika to taste
- red pepper to taste
- black pepper to taste
- salt to taste
- Chop vegetables into bite sized pieces.
- Mix herbs, spices, and salt with olive oil.
- Toss vegetables with oil, herbs, spices, and salt until coated.
- Bake for 1 hour at 350°F.
Notes and Variations
Vegetables need to be large enough to put on a fondue fork or bamboo skewer for dipping, but small enough to eat in one bite. Pearl or cocktail onions may be used instead of regular onions. Mushrooms may not need to be chopped if already small enough. Check before 1 hour is up and remove from oven if vegetables start to burn.