…in pretty spring colors.
We eat these at least once a week, in varying combinations depending on what’s in the fridge and what I’ve picked up at the farmers market. Sometimes I toss in cubes of tofu for a little protein or make quinoa as a side, but mostly we just eat these straight out of the oven with a pile of simple salad.
And I swear this is SUCH an easy dinner. If you’re focused, you can peel and slice/cube everything, plus make the simple saucey mixture in 20 minutes. Then you just dump everything onto a foil lined cookie sheet and bake for about 20-30 minutes at 375°. Which means the kitchen is clean and table is set by the time the vegetables are ready.
Last night I used:
Unnamed hard squash from our yard
I love roasting things that are not normally considered roast-worthy. Soooo delicious.
Peel, slice, cube all vegetables and deposit in a large mixing bowl.
On the side whisk (in whatever quantities sound good to you):
a little water for volume
Or add other herbs and spices you prefer, of course. Actually this is really good with just a simple sprinkling of olive oil, garlic and salt.
Dump the mixture onto the vegetables and toss to coat well. THe dump the vegetables onto a foil lined cookie sheet and pop the whole thing into the oven. You’ll need to mix the vegetables a few times while they’re roasting, but other than that they require little supervision.
I like to finish them with chopped fresh herbs, maybe a squeeze of lemon and a pinch of salt and pepper.