I went crazy tonight on our CSA vegetables - all but the okra (it was chopped and frozen) got chopped and roasted. I had to use three pans we had so much!!
It included summer squash, zucchini, a variety of peppers, 2 pints cherry tomatoes, 4 heirloom tomatoes, and leftover baby carrots.
The vegetables came out so good. I loved the combination of colors and flavors; and roasting makes the flavors even more robust and intense!
Preheat oven to 425 degrees.
Wash and chop all veggies into bite sized chunks. Place in a single layer onto a baking sheet. Drizzle them with a little grape seed oil or EVOO, salt and pepper. Bake for 30-45 minutes, depending on your preference of doneness. When they come out re-season with salt (I also added some lemon pepper seasoning this time).
I love, love, love roasted cherry tomatoes!!
I served mine with a slice of Oat, Flax, Walnut Bread
Andy had his over wild rice
And then as I was eating I discovered this...spread a roasted tomato onto the bread. I KNOW, so good! It's like a concentrated homemade tomato sauce!!