Roast Veggies!

As we wait for spring and the plethora of fresh things that pop up from our home veggie gardens, you can get yourself in the summer spirit by roasting vegetables in your home. They are a great accompaniment to hummos, cheese or pasta. You can chill them and put on salad or in a wrap or eat them fresh from the oven and warm.


Possible vegetables to use in whatever combinations you like!

Eggplant
Zucchini
Yellow summer squash
Bell peppers
Red or Vidala onions
Garlic gloves
Asparagus
Sweet potatoes
Carrots
Apples
Pineapple
Swiss Chard
Mushrooms (any kind!!)
Green beans

1. Wash veggies - be sure that they are cut into pieces that are same thickness (please note sweet potatoes will take longer then any other vegetable)
2. arrange in single layer on tinfoil covered sheet pan (if they are piled up they will steam and get soggy)
3. Drizzle with olive oil - sprinkle with salt and pepper and some herbs/spices if you so desire
4. cook at 425 for 15 minutes or so - you want the veggies to get tender but not be soggy or grayish colored.
ENJOY!!!!