-- from the kitchen of Laura Miller communications specialist, Leopold Center for Sustainable Agriculture, STORIES writer
Ingredients: 1 small zucchini, sliced 1-inch thick (leave peel on) 1 red bell pepper, seeded, cut in 1-inch strips 1 green bell pepper, seeded, cut in 1-inch strips 2 small potatoes, cubed 1 onion, quartered 1 pound mushrooms, washed, cut in half lengthwise Cooking spray Seasoning mixture: 2 tablespoons balsamic vinegar 2 cloves garlic, crushed 2-3 sprigs fresh rosemary (or 1 teaspoon dried) ¼ teaspoon pepper 2-3 tablespoon olive oil
Directions:
Heat oven to 425° F. Lightly spray 15” x 10” jellyroll pan or cookie sheet with cooking spray. Place veggies in bowl, add seasoning mixture on top, stirring well so that vegetables are coated. Place vegetables on pan in a single layer. Roast 30-40 minutes, stirring halfway through cooking time until vegetables are tender and slightly browned. Serve immediately.
This is a good way to eat a lot of vegetables, and use up small amounts of various vegetables. You can substitute eggplant (peeled), winter squash (peeled), sweet potatoes, carrots, turnips broccoli, cauliflower or Brussels sprouts.