Print Friendly, PDF & Email

It was a simple Sunday night supper – a crock of homemade baked macaroni and cheese with Tillamook sharp cheddar, a pan of roasted Autumn vegetables and hot, crisp cornbread.  Simple but delicious.  The gratifying thing about the roasted vegetables?  Most of them came straight from our garden, all but the carrots.  To tell the truth, I actually felt like a frontier woman… 

Roasted Autumn Vegetables

Preheat oven to 425 degrees.

Spray stoneware pan or a cookie sheet with sides with Pam or vegetable spray.

1 butternut squash, peeled and cut into chunks

1 zucchini, washed and sliced

1 yellow squash, washed and sliced

1 onion, peeled and cut into chunks

4-5 carrots, peeled and cut into chunks

1 green or red pepper, washed and sliced

4-5 potatoes, peeled and cut into chunks

1/4 cup Extra-Virgin Olive Oil

1/4  teaspoon Lawry’s Seasoned Pepper

Liberal sprinkling of Roast Vegetables & Fries Spice Blend

A little Kosher salt if taste prefers

2 sprigs of  FRESH rosemary

1 sprig of FRESH thyme

You could also add 1 sweet potato, peeled and cut into chunks to the mix.

 Combine all prepared vegetables in large bowl and toss with olive oil.  Then sprinkle the pepper, spice blend and herbs over vegetables and toss again to coat them all well.  Spread into prepared pan.  Bake for about 30-35 minutes, stirring/tossing every ten minutes or so to coat vegetables.

Cook until slightly browned and vegetables are tender.

7 Responses to Roasted Autumn vegetables…

  • tanna says:

    I love. love. love. roasted vegetables! Even tried cauliflower this summer and loved it too. I can only imagine how delicious fresh home grown vegetables would be!! I haven’t seen that spice here, but I am going to look for it! Have a great day. blessings ~ tanna

    • Dianne says:

      I’ll have to try cauliflower in it next time! Thanks for the suggestion. It seems that I found this spice at our local ROSS store (like Marshall’s and T.J. Maxx – you might try these stores if you have them. We don’t unfortunately). Thanks for stopping by!

  • Sunny says:

    This looks awesome- I’m always looking for something wonderful for a vegetarian dinner once a week- and this should fill the bill nicely!!! I’ll add a couple of stalks of celery as well cut into chunks. I’m still hunting cornmeal over here in England!!!xx

    • Dianne says:

      Celery! Another great idea…I always forget about celery. Have you looked into have cornmeal shipped to you? It would probably be expensive but you could stock up once and then enjoy SOUTHERN cornbread in England. Can they even ship cornmeal through the mail???

  • Margy says:

    I have to cook supper for the neighbour, Mac and Cheese sounds good with cornbread. Think I’ll make a green salad to go with – trying to clean our the veggie drawer before we leave on a trip back home. – Margy

    • Dianne says:

      Homemade baked Mac & Cheese is one of those comfort foods that I forget about but is always so good – especially in the Fall!

Pages…

Categories…

Archives…

My Other Blog…

My Southern Heart...the Stories blog is about my life growing up in the South in the fifties and sixties. It was an amazing time...a time of falling in love, getting married, having a family. A time of history in the making, political unrest, rock and roll. Come along on my life's journey. It's a chronological story, so be sure to start at the beginning. It will make a whole lot more sense that way. Check out: My Southern Heart...the Stories