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2 tablespoons tasting olive oil,
1 pound lean ground Veal
1 teaspoon dried rosemary
2 teaspoons dried marjoram leaves
1 tablespoon chopped fresh basil
2 tablespoons chopped fresh thyme
½ teaspoon cinnamon
1 teaspoon lemon pepper
2 large sweet potatoes, peeled and cut into about 3/4-inch cubes
1 bunch green onions cleaned and sliced including green tops
1 medium red bell pepper, coarsely chopped
1 pound Portobello mushroom coarsely diced
3 large cloves garlic, peeled and coarsely chopped
Olive oil
Preheat oven to 400° F.
Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Add the veal and brown lightly, breaking apart into medium chunks as it cooks gently stir in the marjoram, basil, thyme, cinnamon and lemon pepper cook for ten minutes. Place the veal, potatoes, onions, peppers, mushrooms and garlic in a lightly greased 13x9x2-inch baking dish. Season with additional lemon pepper if desired. Drizzle with olive oil and fold gently to combine. Cover with foil. Bake for 30 minutes, remove the cover and bake until the potatoes are very tender, about another 30 minutes. Serve immediately.
Serves 4
