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

No comments:

Post a Comment