Early Autumn Roasted Veggies

I love the combination of summer and fall veggies in this dish. I think roasted veggies is one of the easiest and most delicious ways to enjoy the vegetables in the share! It is open to endless combinations, and roasting always brings out the flavor. Leftovers are great on a salad the next day.

INGREDIENTS:

1 large sweet potato or delicata squash (or other winter squash)

2-3 medium potatoes

1 onion or 1 leek

2-3 sweet peppers

1-2 slicing tomatoes or a handful of cherry/grape tomatoes

olive oil

sea salt and black pepper

thyme

Optional other veggies: carrot, zucchini, turnip, eggplant, etc.

METHOD:

Scrub all root veggies well and cut into approximately 1 inch chunks. For squash, cut in half and remove seeds and cut into chunks. Peel onion or leek (thoroughly wash leek if using to remove any dirt in upper layers) and cut into thin slices. Cut peppers in half and de-seed. Then cut into larger chunks. Core slicing tomatoes and cut into quarters, if using. Cherry/grape tomatoes can be tossed in whole. Wash and chop any additional veggies desired, smaller chunks for harders, denser veggies, larger for softer ones.

Place all veggies in oiled baking pan. I like a 9 by 13 casserole dish. Pour some more olive oil over veggies and sprinkle with sea salt, black pepper and thyme. Toss to coat. Roast at 400 for about 30 minutes.

Enjoy!