ROASTED VEGGIES

Our summer garden is starting to produce and I am so excited!  There is nothing like the flavor of freshly grown vegetables.  I never understood the fascination of farm to table until I experienced it for myself.  So we were given some carrots, and our own summer squash are abundant, and the very first beet was ready for harvest.  What to do?  So when all else fails go simple.  I took a cookie sheet and lined it with aluminum foil.  After washing the veggies, I cut each carrot in three pieces and quartered each one.  I sliced the squash on the mandolin to ensure equal thickness. Finally to peel the beet, and slice it as well. Just a tad messy, but worth the trouble.

On the cookie sheet I placed the yellow squash down first, then arranged the carrots around evenly, and topped with the beets.

IMG_6981Salt and pepper to taste. (Be careful here, I apparently stubbed my toe while I was adding pepper and some of my family were drinking a bit more than usual.)  I added no oil, or butter of any kind here.  You could, it is simply your choice.  Olive oil would help the veggies to brown and crisp up, if that is what you prefer.

On the center rack of the oven at 400 degrees for 30 minutes.  No peeking…opening the oven slows down the process.  When time is up remove pan from oven and allow to cool slightly on the tray IMG_6982before serving.

After 3-5 minutes place the veggies in a shallow serving dish.  They makes all the pretty colors show at the table.  I served them with balsamic vinegar on the side, and I had people have them with and without the condiment.  Needless to say there were no leftovers!  I’m looking forward to trying more garden gifts…stay tuned.IMG_6983