End of Summer Roasted Veggies from the Farmer’s Market

So, for the last few weeks, I am embarrassed to say that I have had to throw away perfectly wonderful, or at least it used to be when I bought it, produce from the Farmer’s Market!

Aaargh! it just kills me to lift the once vibrant and standing tall and now limb and lifeless kale out of the fridge in into the garbage.

Tonight, in order to avoid the grief and guilt, I decided to take a bunch of my veggies and roast them up for dinner and left overs. I have to say, they turned out great! Take a look and I will show you how easy it was too!

~Preheat the oven to 425 degrees

~Wash and chop assorted veggies; in my case, I used green beans, green & yellow zucchini, red potato, and onions. All bought from the farmer’s market

~toss chopped veggies in olive oil, sea salt (I used pink Himalayan), & coarse black pepper.

~be sure that all the veggies are coated evenly.

~spread out onto a cookie sheet and bake for about 40 minutes. – Toss every 10-15 minutes while baking.

(During my 40 minutes, I ate left over salmon with some garlic aoli and did my bicep & tricep exercises, along with some crunches) Along with 20 minutes of brisk walking today, that took care of Day Two of my 30-Day exercise challenge!

The finished product, Delicious!!! Try this dish with any seasonal veggies… This fall I will look forward to roasting some autumn squashes 🙂

Leave a comment and let me know what you think.

Be well,

Dianne

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