Recipe: Roasted Vegetables


any vegetables you want


Clean and cut vegetables. Your goal is to get everything into shape to cook in about 40 minutes, so cut squash in half lengthwise or in slices, quarter onions, snap beans, etc. Dry vegetables well and toss with a bit of oil – you want everything coated, but not much else. Spread in a single layer on a cookie sheet, salt and bake at 350° for about 20 minutes. Stir with tongs and bake another 20 minutes, until brown and slightly wrinkly.