I wish I could share with you how my kitchen smells right now. Soft summer breezes carry the scent of freshly mown grass, and somewhere a candle is burning. But the smell I’m most enjoying at this moment is the aroma of vegetables roasting slowly in the oven. Potatoes, mushrooms and onions, and squash and zucchini from my tiny garden are caramelizing and browning in the heat, and are smelling absolutely heavenly. I keep checking the timer, because surely they’re ready now? No, just a couple more minutes and they will be on my plate!
Tonight I will be enjoying them just as they are, hot from the oven without any frills or extras, but I have several ways that I like to serve them, and I can’t pick my favorite. I’ll share them with you today, and I hope you will let me know in the comments below or send me an email if you try them!
First things first:
- vegetables of your choice*, cut into bite-sized pieces
- olive oil or coconut oil spray
- grill seasoning (or salt, pepper, garlic powder, and onion powder)
Preheat oven to 350 degrees. Spread your cut veggies onto a greased cookie sheet. Spray them lightly with the oil spray, and sprinkle seasoning on top. Using tongs, toss lightly and re-season if needed. Place them into hot oven, and bake for 30 minutes. When time is up, test for doneness. I like mine pretty soft, so sometimes I put them back in for a few minutes, depending on the vegetables I use.
*my favorites: any type of potato, onions, broccoli and cauliflower (usually frozen), mushrooms, cabbage, beets, yellow squash, zucchini. Almost any vegetable benefits from being roasted. 🙂
And now to eat my lovely dinner on the shaded deck and listen to the birds and smell the grass!
(Moments after this picture was taken, a GIANT hornet decided it wanted to come visit and see what I was up to. Um, NO. Mama got herself back inside and enjoyed her plate-o-delicious in the comfy chair in the living room. :))
Now, here are some ways I like to serve my roasted vegetables: