Sunday, November 6, 2011

Roasted Veggies

Acorns bouncing off the cold ground and crunchy leaves under myfeet are the soundtrack for the season. Warm colors brighten the landscape and the chill of the air screams that it's undeniably autumn. Oh how I LOVE autumn.

Crisp harvest vegetables are plentiful in every inch of the produce department in the market and make for a fantastic addition to any meal.

1 medium zucchini, sliced
1 medium summer squash, sliced
1 medium red bell pepper, cut into bite-size pieces
1/2 bag baby carrots
2 baking potatoes sliced and quartered
1/2 red onion
1/2 medium sweet potato, peeled and sliced
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat the oven to 450 degrees.
Place the vegetables in a roasting pan. Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.

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