SEASONAL VEGGIE ROAST

Use with seasonal vegetables from any month! 

INGREDIENTS

1/2 quart new potatoes

1/2 bundle of asparagus

1 pint sweet mini peppers

1 bundle garlic scapes

1 pint tomatoes

1/2 zuchinni

olive oil

salt & pepper

seasoning of your choice

*Can be used with many other seasonal vegetables such as; carrots, eggplant, onion, garlic, etc.

Prep time: 10 minutes

Cook time: 30 - 40 minutes

DIRECTIONS:

  1. Preheat the oven anywhere from 400 - 450 degrees. If the oven temperature is too low, the vegetables will overcook before they reach the desired texture. 

  2. Wash & chop the vegetables into evenly sized chunks so they will roast at the same rate.

  3. Toss the vegetables with oil and seasoning until they are evenly covered.

  4. Space out vegetables on a baking sheet. Make sure they are not too close together, as they will begin to steam rather than roast.

*If you are using many different types of vegetables it is important to separate them according to cooking time. Vegetables like potatoes will take longer to roast whereas zuchinni and tomatoes will take a very short amount of time.