Roasted Summer Veggies

1/4 cup of olive oil

1 large onion, sliced

3 cloves of garlic, in large slices

1 green bell pepper, cut into thin strips

2 small zucchini, julienned

1 red/yellow/orange bell pepper, cut into thin strips

2 medium small yellow squash (straightneck, crookneck or patty pan), julienned

3 potatoes, cut into strips

2 unpeeled cucumbers, cut into strips

Mushrooms, sliced

Herb Seasonings:  Spike, Herbamare, Pesto Sauce, Salt and Pepper (the options are endless so use your favorite seasonings.)

banana or jalapeno pepper or cayenne





1 Although the above recipe indicates a selection of veggies or suggests how the veggies might be sliced, please choose veggies of your preference and slice however you wish.  Chop any or all vegetables you have on hand.   You will want to size your veggies to density and cooking time of individual veggie. 

2 Preheat oven to between 425 and 475.  Treat roasting pan with olive oil.  (I use olive oil with a bit of liquid lecithin--works well & avoids the propane gas used in commercial stuff).  Add veggies to pan, add enough olive oil to coat well then season with Spike, Herbamare, or herbs, salt and pepper of choice.  (Some CSA members have seasoned with pesto sauce once the veggies are done roasting.)  Roast about 15 minutes and stir-roast longer according to your doneness desire.  We like spicy so I will include a hot banana pepper chopped pretty fine or jalapeno or a dash of cayenne.