Roasted Summer Vegetables

This is by far one of the easiest recipes, and is so good we make this every week after gathering our local in season produce from the farmer's market. It takes some time, but not much effort, and makes me reminisce of autumn and winter and family time (even though it's like 90+ degrees outside). If you can handle the heat from the oven (hey make it worth the heat and energy by popping in a pan of cookies or pie or something for dessert..) it's totally worth it. The best part is I change up this recipe each time we make it based on what veggies we have on hand... so there isn't a required ratio of amounts for each of these vegetables. Just use as much or as little as you want.



Ingredients:

Butternut squash
Acorn squash
(Any other squash that you can get!)
Zucchini
Onions
Sweet potatoes
Red bliss potatoes
Eggplants
Kale

Olive oil
Fresh garlic or garlic powder
Mixed seasonings, or 21 season salute from Trader Joe's
Turmeric
Nutritional Yeast
Sea salt

Directions:

Preheat oven to 400 degrees. Cover a baking sheet or pan in foil and drizzle olive oil all over it. Chop up all veggies and place on baking sheet. Veggies that you want to get browned just more crispy should be in contact with the pan, others that can just be roasted from the heat can go on top. (Tip for the best roasted kale; remove leafy part from the hard to chew stem, and use these leaves to spread olive oil evenly along pan before adding veggies. This will also coat the kale in it well to ensure plenty of crispness!) Sweet potatoes should be preheated in the microwave for a few minutes to help soften them, since their cooking time is higher than the other vegetables.

Drizzle a thin zip zag of olive oil on top of all the veggies. Sprinkle a generous amount of garlic, mixed seasonings, turmeric, and nutritional yeast to your liking on top as well. Don't worry if it layers on thick- later we will be mixing/rotating them to spread it evenly. I usually use at least ½-1 cup of nutritional yeast because I'm obsessed. It's good for you and has your daily dose of B12 in it so don't be shy (plus gives your roasted veggies a cheesy flavor). I also make sure to get plenty of yeast and the other seasonings on the kale.. which ensure more flavor to it's crispiness. If you don't like raw kale.. give roasting it this way a try.. it tastes even better than a potato chip!

Bake for about 20 minutes and then turn over veggies or stir them the best you can with a spatula. Allow to bake for another 20 minutes. Take out to cool, and then enjoy!

Fun tip: enjoy leftovers for lunch the following day by saving them in a cute mason jar. Heat in the microwave and enjoy right out of the jar!