Roasted Vegetables

We participate in this co-op called Bountiful Baskets. It is in multiple states nationwide. Sure it isn't all "local" but, you also aren't bound to only the summer and you aren't bound to paying one giant fee and if you miss a week it is a big loss. You sign up at the beginning of every week and pick up on Saturday, so if you are going to be out of town or didn't get through last week's produce, you don't have to get one. But it is $17.50/week to get a basket of fruit and a basket of veggies. WAY less than what you would pay at the store. And, it is different every week. You never know what you are going to get. So it keeps me trying and creating new recipes all the time because I just base the week's meals around what we get in our basket. So check them out at www.bountifubaskets.org

Anyway, the reason I told you about BB is because this past week we got two huge and I mean HUGE butternut squash in our basket. Huge enough that a recipe that calls for an ENTIRE large butternut squash used maybe half of one. Hence all the butternut squash recipes as of late. (I made a delicious Indian recipe but forgot to take pictures. So sad, guess I will just have to make it again, darn.) But one thing I really love is roasted butternut squash. Little bit of oil, balsamic, Italian seasoning, salt, and pepper, and you are in business. So that is exactly what I did. And I threw some other veggies, like all the zucchini going nuts in my garden, in for fun.

Ingredients

1 butternut squash (or 1/2 in my case), skinned and cubed

1 onion, peeled and chopped into bite sized pieces

4 large carrots, cut into coins

3-4 red potatoes, diced into bite sized pieces

8-10 garlic cloves, peeled

1 zucchini, diced into bite sized pieces

olive oil

balsamic vinegar

Italian seasoning

salt

pepper

Directions

1. Prep all veggies and put them in a gallon sized ziplock bag. (Yes, leave the garlic whole, trust me)

2. Preheat your oven to high broil

3. I don't measure when making marinades, so use your best judgment with the oil, vinegar, and spices. I will say I use 2x as much vinegar as oil and not too much salt.

4. Spread on a baking sheet and broil for 20 minutes. Check to see if potatoes, carrots, and squash are soft and give a few more minutes if needed.

5. ENJOY

*ps: I like to dip mine in marinara sauce*

#vegan #glutenfree #butternutsquash #potato #carrot #zucchini #vegetables #dinner #baking #cooking #sidedish #food #quickandeasy