Tried and true recipes that we have made. Guest cooks that we select. Fun and easy recipes. Restaurants. Trip to the produce market. The farm box. Cooking classes.
Thursday, June 3, 2010
Can't get enough of those roasted veggies!
I just never get tired of roasted vegetables. Roasting brings out the flavor of any vegetable and it is so easy to do! Prior to roasting, I prep my vegetables but cleaning & slicing, then I toss them in a bit of olive or grapeseed oil before laying them out in a roasting pan. After lightly seasoning them with salt and pepper I roast for approximately 30 minutes in the oven @ 350 degrees F.
Leftovers are served cold as part of a lettuce salad at the next meal. Yummy!
Top to bottom: onions, green beans, carrots, and yellow squash
Top to bottom: golden, red, and candy-striped beets