Roasted Veggies

It may not sound thrilling, but let me tell you.   Almost any vegetable can be made delicious simply by roasting it in the oven.  I've been known to heat the oven even on a warm summer night to accompany my dinner with a pile of these veggies.  This night it was zucchini.

The method is simple:

Preheat the oven to 400 degrees F.  Line a large rimmed baking sheet with foil or parchment paper.  Or,  do what I finally did after spending a fortune on parchment, buy a Silpat liner to use over and over.  Spray the foil, if using, with olive oil spray.

Chop a pound or so of vegetables, in this case zucchini, in 1/2 to 1-inch pieces.  Dump them on the lined baking sheet and stir in 2 teaspoons olive oil and salt and pepper to taste.  Spread the vegetables out so they do not touch each other.

Roast for 15 to 30 minutes, depending on the vegetable you are using.  Stir once, about 10 minutes into the roasting, and spread the vegetables out again.  They are ready when caramelized and brown on the edges.

Try green beans, winter squash, bell peppers, onions, eggplant, or any veggie you fancy.  What an easy way to increase your intake of yummy, healthy foods.