Saturday, August 30, 2008

Rainbow roast


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.


Roasted vegetables


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.

6 comments:

Jennifer (of Veg*n Cooking) said...

What a beautiful and simple meal. I don't think there is much better than roasted vegetables.

I have never seen rainbow carrots, they look pretty neat. Do they taste any different or are they just different colors?

I always forget about cauliflower too.

shellyfish said...

Roasted veggies is one of my total favorites! And what's up with us forgetting the cauliflower (cause I do too).

jennycestcake said...

Roasted veggies are a definite autumn comfort food! Delicious!

Meg Wolff said...

Looks like a fiesta of veggies. I haven't roasted in a while, thanks for the beautiful reminder.

Bianca said...

Roasted veggies are awesome. My problem, though, is impatience. I hate waiting like 45 minutes for veggies to roast....

VeganCowGirl said...

Great photos, great recipe!