Roast Veggies

Produce from the farmers market yesterday:
Baby eggplant
Carrots
Vine ripe tomatoes
Sweet potatoes

Toss is olive oil, a few cracks of sea salt, freshly ground black pepper. Also added some freshly chopped rosemary to the sweet potatoes.

Lay everything out on a baking sheet in a single layer.

Roast in the oven at: 400 degrees
Time: after 20 mins remove the pan and flip over the sweet potatoes and carrots. Put back in the oven for another 10-15 minutes.

Going into the oven

Done!

Check out Mark Bittman's NYTimes article about American's consuming less meat and the possible reasons why.

I see many more "meatless anydays" in the future...

Garden Salad

Cremini Mushrooms

Roast Eggplant, Tomato and Artichokes with Garlic and Lemon

Vegetable Saute