Roasted Vegetables

Sounds boring and yet roasting brings out the most amazing flavors. Try it once and get hooked. Try it with just the vegetables that are in season and the freshest. Try different combinations of vegetables every time. It's a dynamic, living recipe.

Ingredients

2 -3 lbs of vegetables, chopped into 1 1/2 to 3 inch pieces -- see Advise below.

combo1: 1 eggplant, 2 zucchini, 2 yellow squash, 1 red bell pepper, 1/2 red onion

combo2: 1 cauliflower

combo3: 2 crown broccoli, 1 ear sweet corn, 1/2 lb mushroom, 1 red bell pepper,

combo4: 4 turnips, 4 red beets, 3-5 carrots, 3-5 parsnips, 2 fennel

combo5: combo4 plus 1 butternut squash

combo6: 1 butternut squash

Sea Salt and Pepper to taste

Directions

Toss the chopped vegetables with sea salt and pepper. Place on grease baking pan, one layer deep. it may be necessary to go to two pans if you get too happy with the chopping.

Bake in 350 degree F oven for 30-45 minutes or until tender.

Abstinent Measuring

1 cup Roasted Vegetables = 1 vegetable

if corn is used, it must be separated out and measured as a starch

Optional Spices

Red Pepper flakes

Lemon-Pepper

Any seasoned salt you can imagine is great substitute for the sea salt

Rosemary - be careful not to over do. Rosemary is strong spice and gets over-powering fast.

Dill - again, be careful not to get carried away

Notes

DO NOT TURN the veggies halfway. it just makes them burn faster.

Corn - just cut the cob into 2 inch rounds and toss in with other veggies.

Root Vegetables take more time to cook because of their density. Chop into 1 1/2 - 2 inch cubes.

Take it to a Party: Remove the veggies about 10 minutes before they are done, cover with foil and a towel. Take to party and put on pretty plate when you get there. The veggies will finish cooking on the way and they will have that awesome, straight-from-the-oven quality when you serve this dish.