Roasted Summer Vegetables

I almost didn't post this recipe... almost. Why? Because it is sooo easy! I thought, oh, no one will read it, everyone knows how to roast vegetables -- but then I thought how some of my most basic recipes are the most popular and the most pinned on Pinterest! You guys have flocked to the Roasted Butternut Squash and Zucchini Salad which are sooo easy, so I said what the heck, I bet these will be a hit, too... These roasted summer vegetables are so pretty to serve up --  if you can, try to use farm fresh vegetables for optimal flavor. Plus, just use what you have on hand as far as vegetables and herbs. You might never make the same combination twice! If you have never purchased a farm fresh spring onion, I highly recommend you give them a try. The taste is nothing like a regular storage onion and it takes on an amazing sweet flavor during the roasting process.


Roasted Summer Vegetables
1 medium zucchini, sliced 1/4 inch thick
2 medium carrots, sliced 1/4 inch thick
1 medium fresh spring onion, sliced into strips (about a half cup)
2 large radishes, sliced thin
1 handful fresh parsley, chopped
1 tablespoon olive oil
salt and pepper to taste
1. Preheat oven to 425 degrees
2. Mix vegetables, olive oil, parsley, salt and pepper on large baking sheet.
3. Spread in a single layer and roast in oven 20-25 minutes until vegetables are tender and lightly browned.
I hope you enjoy them for their simplicity and versatility to go with almost any dish. As always, save the leftovers for salad toppings!
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