Sometimes, nothing is better than just simple roasted vegetables.
Summery zucchini, squash, and red potatoes tossed together with plenty of seasonings (including celery salt, garlic powder, sea salt, fresh pepper) and olive oil were roasted at about 450 until very tender.
The details are a little fuzzy (no, there wasn't any wine involved this time...but this dinner was a couple of weeks ago!), but I'm pretty sure this was the night that Ryan stopped by Boston Market for a rotisserie chicken and I had roasted veggies ready when he got home.
Just goes to show, when in doubt (and when you're drowning in summertime squashes), roast 'em!
- Sustainable Diet
- Here you'll find recipes, gardening advice, news, and more. This is a place to learn and explore along with us, as we try to live in a way that keeps our resources (whether that's land and plants or mind and spirit) happy and healthy. It's a small way to illustrate how soul, body, earth, and others are so tightly intertwined. Come on in and stay a while! All images and content (c) Amber Byfield Pollei, 2007-2012, unless otherwise noted.
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