Roasted veggies delicious and easy to make
Hello again from the Kitchen! Summer harvest is winding down and many are wondering what to do with all the excess veggies. In the past week I’ve had bags of produce left on my porch by friends and neighbors. Zucchini, tomatoes, potatoes, peppers, eggplants and cucumbers. All good and healthy veggies. But how to use them up before they spoil? Sheet pans of roasted veggies are well liked here. Toss the veggies in olive oil, garlic, salt and pepper and roast in the oven at 375 for 20-25 minutes. I like to use a garlic infused olive oil and then mix a tbsp of pesto in the oil for ...