Archive for the ‘Roasted Vegetables’ Category

Roasted vegetables:  Whatever is in season and to your liking.  We are having zucchini, yellow squash and carrots.  Clean vegetables and peel carrots. Cut ends off of vegetables and cut in small pieces.  Example: Cut zucchini in 1/2 inch rounds and then cut that into 1/4’s.  Olive oil Pam spray foil lined cookie sheet. Drop all veggies on sprayed area, spray veggies and sprinkle with Sea Salt.  Bake at 450 or 500 until brown and some are burnt. Anywhere from 30 minutes to a full hour.