I decided to mix up a big bowl of veggies for roasting.
But what am I going to use for roasted veggies?
The garden didn’t produce as well this year, which is a total bummer!
I rambled off a few things – potatoes, sweet potato…leeks, onions, garlic.
But how many veggies can be roasted that we had in the garden?
It also reminded me of the stuff I used last year in my Garden Harvest Vegetable Casserole.
So, What’s in the bowl?
- 1 Summer Squash
- 1/4 of a small cabbage
- 1/2 a small pumpkin
- 2 small potatoes
- 1 sweet potato
- 2 medium – large carrots
- 1 onion
- 2 leeks
- 2 cloves of garlic, cut into chunks not minced
- 1 jalepeno pepper, diced
- 1 bell pepper
What I did
I decided to just mix everything together, making bigger chunks of the summer squash because it does cook quicker.
- Wash, peel and seed if necessary, cut into bite size pieces, dice or slice..
- Drizzle about 1/4 cup olive oil
- Sprinkle tablespoon of Italian seasoning and mix well
This took about 45 minutes to prepare but I have plenty for meals during the week!
I baked 4 cups of this in a small casserole dish at 350 ℉ and it took a good hour.
I put the rest of it in the fridge ready for weekday meals.
Leaving me plenty of time to do some other stuff…
Like work on my latest quilting project!
*I made a second batch using about 3 cups and slow cooking for several hours with about 1/2 cup tomato juice and a bit of water. This way the jalapeno peppers come out on the spicy side!
Adele, Blogging the Creative Life
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