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Roasted Summer Veggies
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1/4 cup of olive oil
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1 large onion, sliced
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3 cloves of garlic, in large slices
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1 green bell pepper, cut into thin strips
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2 small zucchini, julienned
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1 red/yellow/orange bell pepper, cut into thin strips
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2 medium small yellow squash (straightneck,
crookneck or patty pan), julienned
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3 potatoes, cut into strips
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2 unpeeled cucumbers, cut into strips
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Mushrooms, sliced
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Herb Seasonings: Spike, Herbamare, Pesto
Sauce, Salt and Pepper (the options are endless so use your favorite
seasonings.)
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banana or jalapeno pepper or cayenne
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Directions
1 Although the above recipe indicates a selection of veggies or suggests
how the veggies might be sliced, please choose veggies of your preference
and slice however you wish. Chop any
or all vegetables you have on hand. You will want to size your veggies to
density and cooking time of individual veggie.
2 Preheat oven to between
425 and 475. Treat roasting pan with
olive oil. (I use olive oil with a
bit of liquid lecithin--works well & avoids the propane gas used in
commercial stuff). Add veggies to
pan, add enough olive oil to coat well then season with Spike, Herbamare, or herbs, salt and pepper of choice. (Some CSA members have seasoned with
pesto sauce once the veggies are done roasting.) Roast about 15 minutes and stir-roast longer
according to your doneness desire. We
like spicy so I will include a hot banana pepper chopped pretty fine or
jalapeno or a dash of cayenne.
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