Roasted Veggies.

We've been getting a ton of produce latetly fom the farmer's market....here's what we've been doing with it:




Favorite combinations so far:

Potatoes, carrots, red onion, garlic.  About 15 minutes before it's done, lay thin asparagus spears on top.

Tomatoes, eggplant, red peppers, onion, garlic. 

Note: The photo above is about midway through roasting...you want the veggies to be soft, nicely browned and caramelized,.  We eat them as is, or over brown rice.