Roasted Vegetables

This is the perfect snack.  If you are anything like me, sometimes the munchies are your best friend/worst enemy.  They follow you and want to spend every minute with you.  On those days I just need something to munch on while I work, it doesn’t really matter what.  The natural tendency is to snack on whatever is easiest to grab… which, let’s face it, usually isn’t the best option.  Well, with a little forethought and effort the munchies will no longer be a problem.

This recipe is so simple and has become one of my absolute favorite ways to prepare vegetables.  I will forever be indebted to my dear mother for revealing the ways of roasting to me.  All it takes is chopping your vegetables and then tossing them in a little oil and seasonings and then roast in the oven.  Simple.  My favorite way to cook:-)

So I have decided that tomatoes are one of the hardest foods to photograph.  Bear with me and hopefully they will get better:-)

In addition to this being an excellent snack, it is also a great side dish.  I use it to go along with… a lot of dishes.  Whenever I am making dinner and need to add more vegetables this is my first thought. If we need to bring a dish to a dinner party this is always at the top of our list.  Not only is it easy and tastes great, but it ensures us that there will be vegetables present:-)

 

Roasted Vegetables

Broccoli

Onion

Mushrooms

Tomatoes

Olive oil

Salt

Pepper

Lemon pepper

1. Set oven to 350 F and line your pan with tinfoil.  Chop vegetables, drizzle olive oil lightly over them and season with salt, pepper, and lemon pepper.
2. Roast the vegetables in the oven for 30-45 minutes.  Check them every 15 minutes or so to stir the vegetables in the pan.  This will help them roast more evenly and lessen the amount that sticks to the tinfoil.  When they are done roasting, remove vegetables from the oven, serve and enjoy.

* In my family we like our vegetables a little burned, but only a little.  It really does seem to make them taste better.  Watch them to make sure they don’t get too crispy, but I wouldn’t worry if you have a few crunchy pieces.

You could roast just about any vegetable you want, the ones listed above are just the specific ones I used yesterday.  I have roasted zucchini, bell peppers, carrots, cauliflower and asparagus.   There are so many options that you can create your own garden bouquet to roast, just pick what vegetables you like best.  Personally I always have broccoli in the mix because it is my favorite:-)

 

So I had this whole post almost finished before I realized what day it is.  September 11, 2013.  Have twelve years really past since that horrific morning?  I don’t really have any great words to share, but at the same time it felt wrong letting the day pass without saying something.  It always makes me sad that so little is done on a day that affected so many lives, an entire nation really.  I am sure those who lived through Pearl Harbor and D-day feel the same way about those other historic days.  While I know there is nothing I can say or do that will undo the horrors that occurred twelve years ago I want to take a moment to honor and remember those who lost their lives and the loved ones left behind.  May we always remember the sacrifice of those who gave their lives that day, putting the safety of others before their own.  May we remember the unity that our nation felt as we grieved together and drew strength to overcome adversity.  May we remember the freedoms this country stands for and the men and women who protect and uphold those freedoms.  God bless.

 

I realize this isn’t a 9.11 picture but it was one of the only digital patriotic pictures I have so it will have to do.