Roasted Summer Vegetables


This is a great simple dish to serve on it's own or alongside meat or with bread or rice or couscous. Other vegetables work well too - fennel, young beets, salad turnips, garlic, etc.

8 Baby carrots - cut in half lengthwise and then cut into 2 lengths
10 pearl onions, peeled
3-4 new potatoes - scrubbed and cut into 1 chunks
3 small zucchini - quartered or halved and cut into 2 lengths
a few sweet peppers cut into 1'2 to 1 wide strips
3-4 TB olive oil
sea salt and black pepper

15 Cherry tomatoes or tomato wedges

Preheat the oven to 450 degrees. Put the squash, onions, potatoes, and carrots in a roasting pan and toss gently with the oil, coating all vegetables well. Season with salt and pepper. Put the pan in the oven and bake for 4-5 minutes. Remove the pan from the oven and stir ingredients. Return pan to the oven and continue this process until the vegetables are fork tender, 15-20 minutes. Approximately 5 minutes before the vegetables are done, add the tomatoes.


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