The season's colors even come out in the FOOD: orange squash, purple potatoes, red onions, and dark green kale; everything at the farmer's market screams fall!
|I mean this could be a painting..a delicious painting....|
Roasted Fall Vegetables
|Not as colorful once cooked, but the flavor pops!|
The Goods: Serves 2-31 medium butternut squash, peeled and cut into bite sized pieces
1 large red onion, sliced into eighths
3-4 medium red and blue potatoes, scrubbed and cut into bite sized pieces
1 tablespoon of Greek Vinaigrette, (olive oil and balsamic vinegar works too)
1. Preheat oven to 375°F. While you're waiting, place all your vegetables in a large bowl with the dressing. Mix well to coat evenly adding more dressing if needed.
|They are all dressed up! Someone stop me.....|
2. Place all your vegetables on a large baking sheet and bake for 20-25 minutes, until the onions are lightly browned and a fork is easily inserted in all the vegetables. Rotate the vegetables at least once to ensure even baking.
Serve warm over rice, couscous, quinoa or just eat straight. Vegetables 4-EVA!