Root Vegetables Baked in Pesto Sauce recipe

4 servings

2 large potatoes, peeled and sliced

1 large yam

4 carrots, peeled and sliced

2 large onion, sliced

5 sprigs fresh dill weed

1 bunch fresh parsley

7 cloves garlic cloves, peeled

6 leaves fresh basil

3 tablespoons olive oil

Preheat oven to 400 degrees F (200 degrees C).

Place vegetables in a 2 quart casserole dish.

In a blender or food processor combine dill, parsley, garlic, basil and olive oil; blend to a smooth paste.

Pour over vegetables.

Cover dish with aluminum foil.

Bake in preheated oven for 40 minutes, or until vegetables are tender.