Roasting Veggies

Howdy all!

It's been a very busy weekend with not a lot of down time. (No time for sewing!)
Saturday was warm and sunny as we spent the day working at my parent's house. It was time to pull the forms up around the new concrete and then till a little of the yard to level it off a bit, plant new grass and clean up. As soon as that was done I cleaned myself up and then off for the rest of the evening to a Haunted House Halloween party with Gage.

Miranda's 7th Annual Halloween Party

Sunday was spent tidying up the house and catching up on odds and ends.
Now today I can rest a bit...Aahhhhh..that's better!
But not until I get those veggies cooked. 

So once schooling was done this morning I headed to the kitchen to get the veggies ready.  This is my favorite way to have veggies. Just peel, dice, season and roast.

I like to use onions, sweet potatoes, squash, zucchini, carrots, peppers and white potatoes in mine but you can use anything that you like.
Dice them up and throw them all in a big bowl. Drizzle with olive oil and season. I use McCormick's Montreal Steak Seasoning, Mrs. Dash Table Blend and dried Basil but again you can season with your own favorite spices.

Toss the veggies around with your hands and then pour them out onto a large greased cookie sheet. I usually end up with 2 cookie sheets full. Spread them out...don't just pile them on one or they won't cook evenly.
Place in a 350° oven and bake until done. I usually cook mine for about 1 1/2 - 2 hours, turning them once every 1/2 hour.

I've got mine done already so I'm off to enjoy the rest of this rainy afternoon just stitching away!