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Vegan European Recipes
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Roasted Rosemary Vegetables
From: Shaula Evans

Easy and delicious, these roasted potatoes, take on a Mediterranean flavour with the resinous scent of rosemary and garlic.
Use red potatoes and leave the skins on for best flavour and the most nutrients.

  • 8 medium organic potatoes
  • 6 large organic shallots or small yellow onions, peeled and sliced
  • 3 large cloves galric, slivered
  • 2 to 3 tbsp Spectrum organic extra-virgin olive oil
  • salt
  • 1/3 to 1/2 cup fresh rosemary leaves, stripped from stems
Preheat oven to 350 degrees.
Wash and cut the potatoes into quarters.
Place in a large, glass baking dish.
Sprinkle with the shallots and garlic and toss with the olive oil until well-coated.
Sprinkle with salt and rosemary, tossing again lightly to combine.
Bake for 50 to 60 minutes until potoates are browned.
To have all sides browned, stir once during cooking.

Variations: Add cherry tomatoes and sunburst squash or zucchini, sliced.
Wrap in foil and cook on the barbecue.