Oven roasted veggies can include a mixture of the seasonal veggies you have on hand: zucchini, peppers, beans, eggplant, fennel, carrots, onions and garlic. In the fall, include winter squash and root veggies as the season provides. You can then eat these roasted veggies as a side for dinner; I have used them for lunch the next day on their own too. If you add them to sauces and soups, you will probably benefit from the enhanced flavour (sweetness) that comes with roasting.
Farmer Emily's Oven Roasted Veggies
- Seasonal vegetables diced/cubed
- Olive oil
- Salt to taste
- Pepper to taste
Wash and chop any of the above veggies and put them into a 9 x 14 glass cake pan.
Drizzle some olive oil over top, add salt and pepper, and stir.
Put in the oven at 350F. Stir after 20 minutes and then stir every 10 minutes until the veggies reach your desired doneness - 30 to 45 minutes depending on the veggies you are using. Serve hot, cool and refrigerate for future use, or add to soups, pastas, and salads.