Wednesday, August 26, 2009
Roasted Farmers Market Veggies
If you're new to cooking or have just never tried roasting vegetables, you'll love this. It's so easy, you'll wonder why you've never done it before.
I didn't have a vegetable plot this year; I was hoping to sell my house. Well, that just gave me a good excuse to go to the farmer's market. I could stay there all day! I love the smells, the colors, and the activity. Running into a few friends and neighbors along the way is a bonus. And nothing is more wonderful than the fresh bounty this great Earth has to offer.
1 medium zucchini, cut into bite-size pieces
1 medium summer squash, cut into bite-size pieces
1 medium red bell pepper, cut into bite-size pieces
1 pound fresh asparagus, cut into bite-size pieces
1 red onion, cut into bite size pieces
3 T. olive oil
1-2 t. fresh chopped thyme (feel free to substitute your favorite herbs or add to these)
1 T. fresh chopped parsley
1 t. fresh, ground,sea salt
1/2 t. fresh, ground, black pepper
Heat oven to 450 degrees.
In a large roasting pan, combine all vegetables.
Add the olive oil, sea salt, and black pepper.
Toss and mix to coat.
Spread in a single layer.
Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and fork tender.