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In the summer you don't want to heat the kitchen up for an hour with a hot oven.  Make this fast version of a tasty treat!  Select a variety of summer veggies: potatoes, carrots and onions are almost a must.

Quickie Roasted Veggies

3 large potatoes, scrubbed, trimmed and cut into wedges, best with skins on
3 large onions, peeled, trimmed and cut into wedges
3 large carrots, scrubbed or scraped, cut in sections (halve thick parts)
Options:
1 or 2 small semi-firm ripe tomatoes
red or green bell pepper, cut into chunks
small turnips, trimmed and cut into small wedges
zucchini or yellow summer squash, cut into pieces
pattypan or butternut squash, cut into chunks
1 or 2 stalks of celery, cut into 1" pieces
parsnips, cut in sections (halve thick parts)
green beans, left whole or in halves
almost any other favorite veggie

Seasonings: 
1/4 cup or a little more olive oil
2 T. balsamic vinegar
3 to 5 garlic cloves, minced
1/2 tsp or a little more paprika
1 to 2 tsp dried rosemary
1 heaping tsp dried oregano
1 tsp dried basil, or a few fresh leaves, chopped fine
chopped or dried parsley, if desired
few shakes of black pepper
salt to taste

Put carrots, celery, plus parsnips or turnips if you include them, on to boil in water.  Cook until almost tender.

Cook green beans separately until tender crisp.

Cook potatoes, either in water or the microwave, until tender but still fork-firm.  Don't overcook.  Same goes for larger squash pieces. 

Steam bell peppers, small squash chunks, onions and any other tender veggies over water or in the microwave just until almost tender.  DO NOT overcook.

Place all seasonings, oil and vinegar in a small bowl and mix well.  Add a little more oil if too thick.   Place the cooked veggies and raw tomatoes in a very large bowl.  Drizzle with seasoned oil, and gently mix.  Pour out into a large baking pan or two cookie sheets and place in a 400° oven.   Bake, mixing at least once, until some of the veggies start to brown.  Enjoy!


 
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