Roasted Early Summer Veggies

This is just the sort of "recipe" that often has great appeal to me. It's simplistic, tasty, and usually provides leftovers for the next day (thus saving me work)- for instance, you could mix leftover roasted veggies with some leftover chicken, and served over rice, or roll them inside a wrap with shredded cheese and warm.

Toss a bowlful (4-5 c. or so) of whatever combination of early summer vegetables you have on hand: little fingerlings, cut in half or other small potato wedges, chunks of onion and carrots, halved radishes, spring onions, zucchini, cauliflower, snow or snap peas with a drizzle of olive oil (I like just 1 Tbsp., but you can add a little more if you like). It’s best if all of the vegetables are generally the same size– that way they will cook evenly.

Mix in a clove of minced garlic if you like garlic, sprinkle in a favorite herb if you want to, and then season with salt. Roast in a 375 oven for about 20 minutes. When the vegetables are browned and have a little give when you poke them with a fork, they are done.

These will round out a terrific meal with grilled meat and a simple tossed salad. Or simply serve over rice and call it good (very good).

Recipe created or adapted by Liz Talley, Urban Graze

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