Recipe by UPPERAIRS
"A vegetable medley that is soooo good!"
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sweet potatoes, sliced
red potatoes, cubed
onion, sliced into rings
green bell peppers, sliced
red bell peppers, sliced
A real five star recipe! We thoroughly enjoyed this one.
Everything turned into mush. I followed the recipe exactly except I only used half of the seasoning...and that was way too much. The seasoning only added grit to the mush.
This was absolutley... AMAZING. The sweet potatos and carrots blended into this so well! I will make this again and again.
Since there was a lot of vegetables to cut up, it took me a long time to prepare the meal. It wasn't a favorite with all my guests on Christmas but it was good. I would add a bit of salt and pepper to the dish to make it taste better.
I adjusted a little - I'm not really a fan of bell peppers, so for a bit of flavor I used a little of the frozen pepper/onion mix and I used Italian dressing instead of "EVOO" & Ital. seasoning. We liked it. Even my 80+ yr old mother-in-law ate it and she is very picky! I will make it again!
Delicous, I loved this so did my husband.
This is a delicious vegetable side dish w/a Sunday roast, such as an oven stuffer chicken roaster. My family does not like peppers so I skipped that ingredient. I also sprinkled the Italian seasoning instead of using 1/4 cup & additionally sprinkled salt & pepper over the top. During the baking process, I used a baster periodically, to distribute the juices all over the casserole top. The veggies were cooked to perfection in the required 90 minutes. This recipe is a great alternative for sweet potatoes.
This is a great recipe. I need a bigger
pan. I don't know how the original poster got everything in a 9x13 pan? I didn't use sweet potatoes this time but will next time. I may have cooked one hour covered and 1/2 hour uncovered.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 106
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