- ¼ cup Olive oil
- 2 Large sweet potatoes, sliced
- 4 Red potatoes, sliced
- 1 Large onion, sliced
- 1 tsp. Garlic, minced
- 2 Green peppers, sliced
- 2 Red peppers, sliced
- 2 Carrots, shredded
- ¼ cup Italian seasoning
Preheat oven to 350F.
Coat the bottom of a 9 X 13" casserole dish (use Emile Henry rectangular dish for excellent presentation), with olive oil.
Layer vegetables in dish as follows: sweet potatoes, red potatoes, onion, garlic, green peppers, red peppers, carrots.
Sprinkle Italian seasoning over everything.
Cover dish with tin foil and bake for approximately 90 minutes or until all vegetables are cooked through.
Remove foil, stir vegetables.
Increase oven temperature to 425F and bake for an additional 30 minutes, or until nicely browned.
A mandoline is a hand-operated appliance that usually comes with a variety of adjustable blades that enable you to make precise cuts in firm fruits and vegetables such as melons, carrots, apples, cucumbers, onions, potatoes, sweet peppers and zucchini.
For food dishes such as salads, appetizers, caramelized or fried onions, sliced potatoes, or anything that requires thick slices or well formed crinkle cuts, the mandoline is one of the best ways to accomplish the task in less than half the time it would take to slice by hand. Safety is paramount in mandoline design and today most mandolines include finger guards which keep fingers safely away from the cutting blades.
The OXO Mandoline, recently touted on the Today Show as “the one kitchen gadget that cooks at home have been waiting for”, includes straight and wavy blades that can be set to any thickness for slicing. Just turn the soft dial to select your slice thickness or julienne setting. All blades are safely covered when not in use. A soft handle set lower than the body ensures a comfortable grip and keeps your hand out of the way, and wide, non-slip feet keep the mandoline stable and secure on the countertop. The large food holder secures the food, protects fingers and has a soft grip for added comfort. Storage is a snap: all blades store on board for added safety and convenience, the legs fold compactly, and the food holder snaps underneath. All blades are easily removable for cleaning.
Tips for using a mandoline:
- Always position the mandoline in front of your body, so the direction of the cutting and slicing is straight out from you and not moving left or right across your body.
- As you move the food over the blades, press down on the grip and move it using even pressure and a smooth motion, which will result in more consistent cuts and thickness.
- Some food items going through the mandoline may need to be cut into smaller pieces or shapes prior to slicing with the mandoline.