We're going to visit friends for dinner tomorrow night and I was asked to bring a side dish. I decided on roasted vegetables. The carrots, beets and garlic are from our garden. The rest of the veggies were from our fridge. To make these - wash, peel, slice your vegetables as desired. Lay each vegetable in a separate baking dish and splash with a flavored vinegar, drizzle with olive oil, sprinkle with kosher salt. For instance, I used champagne vinegar on the mushrooms, balsamic on the green beans, strawberry vinegar on the carrots, red wine vinegar on the red pepper, etc. These go in the oven at 350 degrees. Stir/toss them every 10 minutes, check them after 30 minutes for doneness. These usually take between 30 and 50 minutes, depending on the vegetable.
When the red pepper is done, the skin will wrinkle. When they are cool enough to handle, peel and discard the skin.
Here they are arranged on a serving dish. We like these served at room temperature. I've also roasted butternut squash, eggplant, hot peppers, asparagus and pearl onions using this simple process. It's always a crowd pleaser.
The beet and carrot tops go our hens.
The rest of the scraps go into our worm compost.