by SactoBob » Thu Sep 30, 2010 6:17 pm
This is a recipe developed by my wife, Farley. It tastes great
Cabernet Roasted Red Potatoes with Vegetables
In a large bowl mix the following:
2 lbs Red potatoes chopped
2 Large portobello mushrooms chopped
1 Red onion chopped
1 Yellow or orange bell pepper chopped
1 Can of low sodium Red Kidney Beans rinsed and drained
All the veggies to be chopped in large bite-sized pieces
3 cloves of minced garlic
1 TBS each of dried ground basil and thyme or a little more if desired
ground pepper to taste
Add about 1/2 c of Cabernet and toss (no oil/no salt vegetable broth works also)
Place in a large roasting dish with high sides
Roast in oven at 375 and cook for at least 60 minutes
About half-way through roasting check to see if it's drying out...if so add more wine.
Serve on bed of brown rice and chopped greens
Last edited by SactoBob on Thu Sep 30, 2010 8:57 pm, edited 1 time in total.