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Roast vegetables

Yield: 8 Servings

Ingredients:

• 5 Potatoes
• 4 Onions
• 1 Bunch celery
• 1 Acorn squash
• 1/3 c Vegetable oil
• 3/4 c Salt
• 1/4 ts Pepper

Instructions:

Peel and quarter potatoes and onions. Cut bunch of celery 3 inches from base reserving stalks for other use. Cut base into thick wedges leaving stem end intact. Cut squash in half; seed and cut into wedges. In large bowl combine oil salt and pepper; add potatoes onions celery and squash and toss to coat. Place on greased baking sheet; bake in 325øF oven for 1 1/2 hours rearranging occasionally. Broil for 5 minutes or until lightly browned. Makes 8 servings. Typed in MMFormat by cjhartlin@msn.com Source: The Canadian Living 20th Anniversary Cookbook.

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