Tuesday's Cupboard—Roasted Veggies

One of my all-time faves!

roasted veggies

a great way to use up fresh veggies!

equipment:  1 large nonstick roasting pan
preheat oven to 450°F


1+1/4 lb. new potatoes, scrubbed & quartered
3 medium zucchinis, halved & sliced into chunks
1 red, yellow, orange & green bell pepper, cut up
1 large sweet onion, cut up
3 red or golden beets, peeled & cut up
3 small or 2 large meyer lemons, quartered & seeded
6 garlic cloves, halved or 3 T. jarred chopped garlic in H2O

optional:  1 or 2 cobs of fresh corn kernals

3 T. fresh thyme leaves (stripped from the stalks)
3 T. fresh rosemary, whole leaves
3 T. fresh sage, torn up
kosher salt
cracked black pepper
2 T. chili powder
2 T. cumin

olive oil to coat
(I use lemon and jalepeño spiced oils for extra zest)

make it!

combine all ingredients and toss to coat

bake until veggies are tender, 35 to 45 mins
stir occasionally to prevent burning

serve topped with low-fat sour cream & fresh greens


ready for the oven!

ready for the table!

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