Veggies ready for the oven

Need to cook a bunch of veggies from your garden or farmers market? Roasting is one of our favorite dinners.

We like to use whatever vegetables are in season. Last night we did: purple, yellow and red small potatoes, beets, sweet and red onions, broccoli, cauliflower, carrots and yellow squash. We also steamed our first homegrown artichoke! All these glorious vegetables made for a healthy and beautiful dinner.

Mike’s Roasted Vegetable Recipe

  • Preheat oven to 400
  • Wash and cut veggies into bite-sized chunks
  • Put veggies in large bowl with chopped, fresh  rosemary, sea salt, freshly ground pepper and salt-free Mrs. Dash (or other salt free seasoning)
  • Drizzle with olive oil and toss veggies until well coated with oil and herbs. Be generous!
  • Place on cookie sheet/glass baking dish (veggies should be in single layer)
  • Bake for 45-60 minutes until veggies are soft with browned edges (turn veggies midway through with spatula for more even cooking)
  • Serve immediately with brown rice, quinoa or other grain.  Bragg amino acid is a wonderful substitute for soy sauce for the rice.

Bon appetite!

Have another simple recipe for farmers market veggies? Please share!

First artichoke from the garden