Tasty Roasted Veggies

I know it's getting hot out, but we still use our oven to make irresistible roasted veggies. It's helpful if you're already baking something anyway, to just stick some in-season veggies on a pan in there, because when it comes to eating veggies, roasting them is definitely my favorite way to enjoy them! I got creative and experimented with some different flavors for this batch, but use your creative license to experiment however you wish! This recipe reminded me of fall, but with sweet summer vegetables.

Ingredients:

In-season veggies from local farm stand sliced- right now you can find eggplants, onions, bell peppers, potatoes (try small fingerling or red bliss), zucchini and squash, tomatoes, and more.

Garlic powder

Onion powder

nutritional yeast

lemon juice

turmeric

salt and pepper

mixed seasoning- such as Trader Joe's 21 season salute

olive oil (in a spray bottle makes it much easier)

balsamic vinegar (in a spray bottle makes it much easier)


Directions:

Preheat oven to 425 degrees F (Or lower at a longer temperature if you're also baking something else at a separate temperature).

Spray a lined baking sheet or pan with oil. Layer veggies in a thin layer and add seasonings and toppings. Here are some suggestions I love:

On potatoes try spraying some olive oil and adding a dash of garlic powder, onion powder, a little turmeric, mixed seasoning, salt pepper, a nutritional yeast and a bit of lemon juice. This mixture can be used on any other veggies too, especially eggplant.

Combine thin strips of zucchini and sliced tomato and spray with olive oil and a generous amount of balsamic vinegar. Add garlic, onion powder, salt, pepper and nutritional yeast.

Peppers and onions taste great with general potato seasoning above or just some oil, garlic, mixed seasoning, salt, pepper and nutritional yeast.

Onions and potatoes taste best cooked til slightly blackened and crispy!

Cooking time is usually good at about 40 minutes but check often and adjust time to match your tastes (and if you adjust the temperature), flipping veggies halfway through with a spatula. You can't really go wrong with the seasonings above.. you can always add more to taste after the veggies are roasted, but try to avoid adding too much which is harder to undo.