At this time of year here in Maine, the farmers' markets are overflowing with wonderful veggies ready for roasting. And with the cooler nights, it's the perfect time to crank up the oven. I love roasting vegetables. It's super easy and the results taste like I slaved over that hot oven all day. The only secret is making sure everything is cut to roughly the same size. Pretty much any vegetable can be roasted, but here's the run down of what I had on hand the other night.
2 cups baby squash, chopped
1 head cauliflower, cut into florets
1 cup rainbow carrots
1 red onion, sliced
1 sweet red pepper, sliced
extra virgin olive oil
salt & pepper
Preheat over to 400. Place all the vegetables in a mixing bowl and toss with olive oil until everything is well coated. Sprinkle with salt and pepper. Put in a baking dish in a single layer and place in oven. Stir frequently. Roast until tender, about 25-45 minutes.