Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Utley Estate in Mesquite, Texas in 1988.

Ingredients Edit

Directions Edit

  1. Set oven to broil and heat it up or use the barbecue.
  2. Arrange all the vegetables on an oven tray.
  3. Roast them on the second rack from the top in the oven.
  4. Check often as some will be roasted earlier.
  5. Peel the garlic, tomato, red and green peppers.
  6. Cut them all in bite sizes.
  7. Sprinkle salt and pepper and drizzle extra virgin olive oil all over them.
  8. Gently mix with a fork.
  9. Meanwhile to cook the pilaf saute the onion with olive oil for a few minutes.
  10. Add all the pilaf ingredients and stir.
  11. Cook over low heat with the lid on.
  12. Gently toss all the roasted vegetables with the cooked pilaf using a fork.
  13. Serve it hot or warm as a light lunch.
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