Roasting Vegetables

Most vegetables can be prepared by roasting in the oven. Simply clean the vegetable, cut into chunks, coat generously with olive oil, salt and pepper, and spread on a cookie sheet. Bake in the oven at 425 degrees until browned and tender, usually between 7 and 15 minutes depending on the size of the chunks. This is an especially good way to prepare asparagus and colored peppers (see antipasto recipe).

Other commonly roasted veggies include potatoes (may take a bit longer in the oven), broccoli, eggplant, zucchini, beets, fennel, mushrooms, turnips, carrots, parsnips and various kinds of squash.