#FoodFocus – Oven-Roasted Autumn Vegetables

This time of the year is filled with colour. The trees are turning all sorts of gorgeous reds, yellow, oranges and even purples! It’s no different for the vegetables that are harvested from now until the first frost.

A fire glowing in the fireplace is always welcome when the October chill is in the air. So is something baking in the oven. So when the harvest is plentiful, why not chop up some of your favourite veggies, drizzle some olive oil over top, season with salt and pepper and throw in some fresh herbs.

For the vegetables, I used:

1 medium sweet potato, cubed
1 small zucchini, sliced in rounds
1 red bell pepper, sliced in strips
2 large tomatoes, chopped in large chunks
1 Chinese eggplant, thinly sliced lengthwise on a mandolin
5 large leaves of Swiss chard, roughly chopped
3 large leaves of kale, torn into big pieces
1/2 red onion, thinly sliced
3 garlic cloves

For  herbs I used 5 leaves of fresh sage off of my Tower Garden!

Spread the kale leaves on the bottom of the roasting pan. Drizzle olive oil over the rest of the veggies and season with salt and pepper. Spread them evenly over top of the kale.


Cover and pop them in a 400 degree oven for 30 minutes and there you have the makings of a nutritious and delicious dish! And if your veggies and herbs are right out of your garden, even better!

Once out of the oven, grate some Parmesan cheese over them and serve!


If you like spicy, chili pepper flakes will add some heat to the dish.
Shredded mozzarella will make it a yummy gooey  dish!
Try different herbs like basil or thyme.

Tonight I served it alongside some quinoa. It makes a wonderful side dish or even a vegetarian meal.


Oven-Roasted Autumn Vegetables and Quinoa




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