Roasting vegetables brings out all kinds of flavor and depth. There’s no set recipe – just toss a few of your favorite veggies with oil and salt and roast!
- rubber spatula
- cookie sheet or large baking pan
- 3 cups mixed veggies, sliced or chopped, such as
– bell peppers
– chard stems
- 2-3 T olive oil
- 1½ t coarse salt
Preheat oven to 375.
Combine everything in the bowl, then transfer to cookie sheet. Bake for 30 minutes, stirring after 15.
Remove from oven and taste for doneness – the veggies should still be somewhat firm but not crunchy. Otherwise, roast another 10 to 20 minutes.
My favorite combination of roasted veggies is carrot, zucchini, fennel, red onion, and a bit of cauliflower leaf – see photo.