Title: Roasted yams with green tomatoes
 Categories: Vegetables, Potatoes
      Yield: 6 Servings
 
      2 lb Yams
      2 lb Green tomatoes; 7-8 medium
      3 md Red tomatoes
      3 md Red onions
      6 lg Cloves garlic
      1 tb Olive oil; to 2 tb
           Salt & pepper to taste
 
  Peel the yams and cut them in 1/2- or 1-inch dice. Trim the tomatoes
  and cut them in large chunks. Peel the onions and cut them in 1-inch
  chunks. Peel the garlic and, if the cloves are very large, cut them
  in half lengthwise.
  
  Combine all the vegetables in a large bowl, drizzle on the olive oil,
  add some salt and pepper, and mix well. Spread the vegetables out on
  two baking sheets, preferably non-stick.
  
  Roast the vegetables at 375 for about 1 1/2 hours, moving them around
  and turning them twice during the cooking time. They should be very
  tender, and browning here and there.
  
  Serve with couscous, or with a rice pilaf.