Menus & Ideas: RECIPES
Ingredients: Serves 4-6 NOTE: if you don't see your favorite veggie on my list, add it!
20 small tomatoes or 5-6 large tomatoes
3-4 LBS small potatoes
1 container baby bella mushrooms (cut or leave whole, either is fine)
2-3 small white or red onion, cut in half, with skin
2-3 red or yellow peppers, cut into quarters and seeded
2 yellow squash and 2 zucchini, sliced
Asparagus, bottom 3 inches cut and discarded
salt & pepper
Preheat oven to 500. Wash all vegetables. Fill a large pot with enough water to cover potatoes. Slice potatoes into wedges and put into pot. Boil until potatoes can JUST be pierced with a knife. Do not over-boil. Remove from heat and drain.
On a large cookie sheet, arrange all veggies EXCEPT TOMATOES (use 2 cookie sheets if needed. Vegetables should not overlap.
Coat lightly with olive oil - use about 4 TBS. - and sprinkle with salt and pepper. Roast vegetables on top rack until vegetables are "blistered" and are brown. About 35-40 minutes. ADD TOMAOTES after vegetables have roasted 20 minutes. Rotate cookie sheet several times to even roasting. Serve as an entrée, side or appetizer and enjoy!