What could be simpler or more yummy than fresh roasted summer vegetables?
Now I know a lot of you HATE the thought of eating vegetables at all, but let me tell you something, when you roast them in the oven, with high heat, drizzled with some good extra virgin olive oil and then sprinkled with some sea salt and cracked black pepper ...
Roasting allows the natural sugars to come out of the vegetables. They get carmelized - crispy and brown. Sweet, mellowed out and warm and yummy.
Easy to do. Preheat the oven to 425 degrees. Grab a bunch of your favorites. Cut them into equal size pieces so they all roast at the same time. Single layer them on a deep baking pan or cookie sheet. Drizzle with oil, salt and pepper and bake for about 25 minutes.