Here is a simple easy way to warm up that abundance of vegetables we are all seeing this time of year.
Start out by chopping the vegetables into bite sized pieces. We only used potatoes, mushrooms and peppers this time. However, many will work.
Here is a list I have tried:
Potatoes- sweet, russett, red, yukon gold, fingerlings, new potatoes or even Blue.
Butternut, zucchini, crookneck or other squash
Red, yellow, orange, or green sweet peppers
Mushrooms- use different varieties for varying flavors
Carrots, Parsnips, artichokes
Vidalia, white or red (purple) onions, leeks or celery
Roasting any combination of vegetables from this list is one of the easiest ways to add a lot of color and flavor to any dish.
After chopping chosen vegetables into bite sized pieces, Simply place into a gallon sized reclosable bag. Season with your choice of herbs and some seasonings. I used Italian seasonings (as they were also used in my accompanying chicken dish), some paprika and some garlic. Most any seeaonings will work when roasting vegetables.
Pour 4-5 Tbls of olive oil over all.
Close bag tightly.
Turn over to coat vegetables, and shake.
Shake and roll the closed bag until all are well coated with oil and seasonings.
Pour onto a cookie sheet or into a shallow roasting pan.
Place into a 425 degree oven for approximately 35 minutes.
(Cooking time may vary slightly depending on the vegetables used)
Note: I like to turn up the broiler just a few minutes before they are done to add a little more color. But watch them closely under the intense heat.
Serve.A summertime variety: prepare similarly in bag, pour onto a large square of 3-4 layers of tinfoil, wrap foil around vegetables, fold foil to seal tightly place on a hot grill aprrox 25-30 minutes or until tender.