Monday, August 25, 2014

Veggies, Veggies, Everywhere...

We received another bunch of beautiful veggies from our Pitchfork & Crow CSA share.

Aren't they gorgeous? Now that the boys are both off to school again, we actually have a bit more food  in the house which is nice. I decided to make a few different things with the aforementioned vegetables. First on the list was roasted vegetables~ simple and delicious! Check out the following easy recipe.

Roasted Summer Vegetables

1 lb.  green beans, washed, stemmed and halved
1 lb. small red potatoes, washed and cut into quarters
1 lb. beets, washed, peeled and cut into quarters
2 zucchini or summer squash, cut into chunks
3 green onions, cut into 1 inch pieces
1/4 cup olive oil
1 tsp. black pepper
1 tsp. dried red chile powder
2 tsp. coarse sea salt (I used Sel Gris- grey sea salt from France)

Heat oven to 425 degrees. Place all ingredients in large bowl; mix until well blended. Pour onto baking sheet(s) and roast for 20 minutes. Stir and continue to cook for 10-15 minutes more until vegetables are tender. 
These are great as a side dish, wrapped in a tortilla or served in a bowl with grated cheese and a dollop of sour cream.

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