On the summer grill (or in the oven in the winter) roast those veggies

I don't know anyone - except those who just don't like vegetables at all - who don't like them roasted. Sweet and savory. Just this side of crunchy.

You don't have to have any particular kind of veggies to make a great roasted dish...whatever is in season or on sale will do. If you have a garden, grab whatever you can cut into good sized chunks...squash, peppers, onions, tomatoes, mushrooms, tomatoes...even corn. Chunk it up and roast it.

This isn't a dish for the diner who likes the prissy little dishes with delicate garnishes. This is a tasty dish that is macho enough for the toughest guy but tasty enough to satisfy anyone who likes a good meal.

If you are feeding carnivores, this the best darned side dish to just about any hunk of meat they might be craving.  Easy for you to prepare. Delicious for them...a win-win if there ever was one!

Play with this one. Good and good for you - no matter how you chop it.

Summer Grillin' Time Roasted Veggies

2 red peppers
1 green bell pepper
2 onions
2 zucchini
8 ounces of mushrooms
6 new potatoes, scrubbed
1 teaspoon of salt
2 cloves of garlic, crushed
Pepper, to taste
1/2 teaspoons of oregano
1/2 tablespoons of basil
1/2 teaspoon of rosemary

• Wash and dry the vegetables. Any combination of vegetables taste great.
• Cut them into large bite-size pieces. Halve the mushrooms, if they're really big. The potatoes can be parboiled (or put them into the pan first).
• Arrange the vegetables in a baking dish or roasting pan in a single layer.
• Crush the garlic with the salt using the side of a large knife until pureed (I prefer a mortar and pestle). Stir the garlic-salt into the oil.
• Drizzle the vegetables with the oil and toss them around in the pan to coat them well.
• Roast on the grill or in the oven (400º F) for about 10 minutes - until they just begin to soften.

Vegan.