Roasted Late-Summer Vegetables

It's finally time to roast veggies. In spite of my ambivalence toward this in-between seasons period, I do like being able to roast summer veggies without feeling like I'm going to pass out from heat stroke.

This is a quick and simple dinner with some bread and hummus or it can be a side dish to a larger meal. I used some seeds I reserved from the acorn squash, but you can use just about any nut or seed. I loved the color combinations in the dish. The trick is to slice the carrots and the turnips to just about the same thickness as the green beans so that everything will be done at the same time.

Now that I'm back at work for real (summer school was tough, but it wasn't anything like the school year), I need dishes like this to get me through the week. Quick and simple.

Roasted Late-Summer Vegetables


1/4 lb green beans
1 large carrot
two Japanese turnips
1 small Green Zebra tomato
1/2 c pepitas (or the seeds from one acorn squash)
olive oil
salt
pepper

Preheat the oven to 425.

Trim the ends of things. Leave the green beans whole. Cut the carrots into slices about the size of the green beans, and cut the turnips into 1/2" thick slices. Toss everything with olive oil, salt and pepper and spread onto a baking sheet.

Bake for about 15-20 minutes, or until vegetables are tender and squash seeds are toasted.

Serves 1 as a main 2-4 as a side