A Delicious Dinner

Kevin and I enjoyed a fabulous "roasted vegetable" dinner tonight.  It's amazing what extra virgin olive oil, pepper, and an hour in the oven will do to bring out the flavor of vegetables!  We both loved every bite, and it felt just right to eat on a cool Fall evening.  I adapted this from a Nigella Lawson recipe I found awhile back.



Ingredients:

1-2 Sweet potatoes, cut into chunks

2-3 red potatoes (if you'd like - I didn't use them this time)

1 red onion, cut into long chunks

1 zucchini, cut into chunks or rounds

1 red and 1 yellow pepper, cut into chunks

4-6 whole cloves of garlic (you can even leave the skin on, it will come right off after cooked!)

12 stalks of asparagus (or however many you'd like - I didn't add these in until the last 10 minutes so they wouldn't be soggy!)

Directions:

-Heat oven to 400 degrees.

-Put all the chopped vegetables except asparagus in a roasting pan or 13x9 inch pan.  Coat with 3-4 Tbsp. of olive oil (not more or they might be soggy!)

-Toss vegetables with your hands to coat.  Sprinkle with ground pepper. (I used a grinder and probably turned it 6 or 7 times.

-Do not add salt until AFTER cooking, or the vegetables will get soggy.

-Cook at 400 degrees for 35-50 minutes, depending on your desired tenderness.  (I cooked ours for about 50 min. and they were really soft, but we liked it!)  Don't forget to put the asparagus in during the last 10 minutes! (You can also sprinkle with feta or goat cheese during the last 5 minutes, until bubbly.

-Add salt when they are finished and serve.  Delicious!!