Here is a simple picture tutorial of how to roast vegetables, in case you've never done it before. It is very simple, and you basically use whatever veggies are in season. Here, I show some summer vegetables; you can use yellow summer squash, zucchini, bell pepper, carrots, even eggplant. In the winter, you've got white potatoes, sweet potatoes, cauliflower, winter squash like butternut or pumpkin...whatever you would like. No matter what you throw together it always turns out yummy! :)
|(This is one of my favorite things in the kitchen. Using this little glass cruet filled with olive oil always makes me feel like a real chef, or at least like I know what I'm doing, even if I don't!)|
The one on the left is Herbes de Provence, which is a blend of organic basic, oregano, lavender, and fennel seeds. It's so good, and goes on everything from veggies to chicken. The one on the right is a blend called Kine seasoning, which can be ordered online here. It is a combination of rock salt, pepper, garlic, cilantro, ginger, and other herbs. It is expensive, but a little pinch goes a long way, so the jar lasts for a long time.
OK, back to the vegetables.
Stir everything together with a large spoon, so that the veggies are evenly coated. Bake at 400 degrees F for 35-45 minutes, or until the veggies are very tender when pierced with a fork (you may have to cook longer depending on the amount of veggies, or especially if you are cooking with potatoes, and like them to be really soft).