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Eating Locally by the Seasons
"Nature provides a free lunch, but only if we control our appetites."

~ William Ruckelshaus, Business Week, 18 June 1990


Summer image Summer text image

Vegetables
Cookbook recipes


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Roasted Vegetables
Provided by mg

Local Local products Organic Organic products Fair Trade Fair Trade products
Ingredients:

Local Fennel
Local Garlic greens
Local Yellow squash
Local Onions
Local Beets
Local butter
Local Baby purple and red potatoes
Eggplant
Local Basil
Roasted Vegetables
Photo reprint authorized by All Recipes @
http://allrecipes.com/Cooks-Profile/Photo.aspx?photoID=1486


Directions:

Wash vegetables and cut up larger ones.

For the beets, cut off the ends and simmer till almost tender, run under cool water and wipe off skins. Add to the rest of the cut vegetables

Add herbs (basil, rosemary, oregano, etc.)

Add butter or oil to the vegetables and roast in hot oven 400-450˚ for about an hour or until tender.

Mix occasionally to keep moist, especially the eggplant.