VOTE AT THESE COOKING WEB RINGS
ROASTED ENDIVE
INGREDIENTS:
 | 6 small heads Belgian endive, washed & cut in half lengthwise |
| 1 red bell pepper, seeded & cut into 1-inch strips |
| 1 green bell pepper, seeded & cut into 1-inch strips |
| 1 large onion, cut into 1-inch wedges |
| 2 cloves garlic, minced |
| 4 tsp olive oil |
| 1/2 tsp coarse salt |
| 1/4 tsp pepper |
| 2 tsp fresh lemon juice |
| 1 Tbsp toasted almonds, chopped |
| Italian parsley for garnish |
DIRECTIONS: Preheat oven to 425 F (218.33 C). Combine endive, bell pepper, onion & garlic mixing well. Add oil & salt pepper to taste mixing gently to coat all ingredients. Place vegetables in an ungreased 12 x 17 pan, bake for 12-15 minutes or until vegetables are light brown & tender. Sprinkle with lemon juice & almonds, stirring to mix. Serve warm with parsley.
SERVINGS: 6 TIME: 25 minutes
ROASTED ENDIVE