Fresh Market Veggies
Hello everyone! What a beautiful day wandering the Pinecrest Gardens Green Market. It made me feel good all over to see how so much beautiful and healthy produce was right at our door step. Both Tiza and I had to control ourselves because it was all so tempting. I bought loads of veggies which I cooked as soon as I got home. I would like to share how I cooked them so that those of you who have little time to spend in the kitchen will also be able to enjoy these delights not only fresh on the day you buy them, but also on other days, just by storing them in a tight containers in the refrigerator. They keep perfectly for an entire week! You will find these good to accompany any meat or on their own as a healthy snack with crackers or bread.
Ingredients
- 2 large sweet onions sliced in half and then sliced again thickly
- 4 medium size carrots sliced in half
- 4 medium sized beets sliced in nice round thick pieces
- 4 large bell peppers sliced in 6 pieces length wise. If too large cut in half width wise first (you can use either green or red)
- 3 sweet potatoes cut in large chunks
- half of a large butternut squash also cut into large chunks
- Olive oil
- Salt and pepper
On a large sheet pan spread out like veggies. Salt all vegetables liberally then add a light shake of pepper. Lastly pour a very light stream of olive oil over all little by little making certain that all the veggies have their due amount.
Put in a 350 degree oven for about an hour. They will brown bringing out their natural, wonderful sweetness. Take out and put in containers to store in the refrigerator. These are delicious to eat at room temperature but if you prefer, heat them very little, using the re-heat option on your microwave oven.
My hopes are that my easy and quick recipe will help those with limited time to eat healthy and take advantage of the fresh selections at their local markets.
Enjoy, eat, and relax!
