Roasted Belgian Endive with peppers and onions

[Guest guest]

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 6.0 " date= " December 12, 2000 " >

<Summ>

<Nam>

Roasted Belgian Endive with Peppers and Onions

</Nam></Summ>

<RcpE name= " Roasted Belgian Endive with Peppers and Onions " author= " Cooking

Pleasures 2000-12 " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Roasted Belgian Endive with Peppers and Onions

 

Recipe By :Cooking Pleasures 2000-12

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 large or 6 small head Belgian endive -- halved lengthwise

1 large red bell pepper -- cut into 1 " strips

1 large onion -- cut into 1 " wedges

2 large garlic cloves -- minced

4 teaspoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

2 teaspoons lemon juice

 

Heat oven to 425F. In large bowl, combine endive, bell pepper, onion and garlic;

stir to combine. Add oil, salt and pepper; stir until vegetables are evenly

coated. Place vegetables in ungreased 17x12x1-inch pan.

 

Bake 12 to 15 minutes or until vegetables are light brown and tender. Sprinkle

with lemon juice, stir gently to coat. Serve immediately.

 

Source:

" Article by Phillis Carey "

 

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 85 Calories; 4g Fat (34.0% calories from

fat); 4g Protein; 12g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 214mg

Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Fruit; 1/2 Fat.

 

NOTES : This easy, quick preparation makes a wonderful side dish for family

meals or entertaining. The roasting brings out the natural sweetness

 

Nutr. Assoc. : 27098 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 6 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Side Dishes

</CatT>

</CatS>

<IngR name= " or 6 small head Belgian endive " unit= " large " qty= " 3 " >

<IPrp>

halved lengthwise

</IPrp>

<INtI>

27098

</INtI>

</IngR>

<IngR name= " red bell pepper " unit= " large " qty= " 1 " >

<IPrp>

cut into 1 " strips

</IPrp>

</IngR>

<IngR name= " onion " unit= " large " qty= " 1 " >

<IPrp>

cut into 1 " wedges

</IPrp>

</IngR>

<IngR name= " garlic cloves " unit= " large " qty= " 2 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " olive oil " unit= " teaspoons " qty= " 4 " ></IngR>

<IngR name= " kosher salt " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " freshly ground pepper " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " lemon juice " unit= " teaspoons " qty= " 2 " ></IngR>

<DirS>

<DirT>

Heat oven to 425F. In large bowl, combine endive, bell pepper, onion and garlic;

stir to combine. Add oil, salt and pepper; stir until vegetables are evenly

coated. Place vegetables in ungreased 17x12x1-inch pan.

</DirT>

<DirT>

Bake 12 to 15 minutes or until vegetables are light brown and tender. Sprinkle

with lemon juice, stir gently to coat. Serve immediately.

</DirT>

</DirS>

<Srce>

Article by Phillis Carey

</Srce>

<Note>

This easy, quick preparation makes a wonderful side dish for family meals or

entertaining. The roasting brings out the natural sweetness

</Note>

</RcpE></mx2>

KitPatH http://home.earthlink.net/~kitpath/

Link to mastercook resource network, recipes, more