The Recipe

Roasted Harvest Vegetables in a Baked Pumpkin

Name: Roasted Harvest Vegetables in a Baked Pumpkin
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 1 (161 g)
Ingredients: 2 -3 lbs mixed vegetables (such as red bliss potatoes, sweet potatoes or yams, carrots, turnips, parsnips or beets); 2 large red onions, cut in large chunks; 6 -8 whole peeled shallots; 4 cloves garlic, minced; 2 bay leaves; 1 teaspoon kosher salt or 1 teaspoon sea salt; freshly ground black pepper; 5 sprigs fresh rosemary; 5 -6 fresh sage leaves; olive oil; 1 large pumpkin; roasted red pepper (optional); roasted green pepper (optional)

COOK TIME : an hourPREP TIME : 15 minutes

From Food.com

Roasted Harvest Vegetables in a Baked Pumpkin

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Ingredients

DESCRIPTION

I got this recipe from the Virtual Jerusalem website and made it when we had guests for the High Holidays. Adapted from Vegetarian Cooking for Everyone, by Deborah Madison.

INGREDIENTS

2 -3 lbs mixed vegetables (such as red bliss potatoes, sweet potatoes or yams, carrots, turnips, parsnips or beets)
2 large red onions, cut in large chunks
6 -8 whole peeled shallots
4 cloves garlic, minced
2 bay leaves
1 teaspoon kosher salt or 1 teaspoon sea salt
freshly ground black pepper
5 sprigs fresh rosemary
5 -6 fresh sage leaves
olive oil
1 large pumpkin
roasted red pepper (optional)
roasted green pepper (optional)