Lately, I’ve been roasting veggies like they are going out of style, mostly because it is so easy. I always use organic fingerling potatoes, but the other ingredients vary based on my mood. This roast includes zucchini, green beans, carrots from the vegetable garden at work, mushrooms, and a few white onions. I top it all off with extra virgin olive oil, salt, pepper, and the Italian Seasoning mix from the bulk section at Central Market. About 400 degrees for roughly 30 minutes on the top rack of the oven and you’ve got a tasty and nutritious dinner.
Other vegetables I recommend are purple onions, fennel, whole cherry tomatoes, and turnips.