Roasted Vegetables

— from the kitchen of Laura Miller communications specialist, Leopold Center for Sustainable Agriculture, STORIES writer

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


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.