Oven Roasted Vegetables

Here are those "still-life" vegetables from the last post.  It seemed appropriate that they stay together so I roasted them all at one time.  We'll simply warm them up for a few dinners.  I may even turn some into a soup for lunch today since it's raining and chilly outside.

Oven Roasted Vegetables
400 degree oven

Cauliflower, squash, onions, etc. cut to about the same size--about 8 cups in all

In a large bowl, combine 1/4 cup olive oil, 3 TBSP balsamic vinegar, 1 tsp each of finely chopped rosemary and thyme, salt and pepper to taste.

Add the vegetables to the bowl and stir well to coat each piece.

Spread out on a large baking pan, drizzle the remaining oil mixture over them and roast for about 25 minutes.

As for those tomatoes, I cut them up, added a sliced cucumber, a splash of balsamic vinegar,  salt and pepper and had them for lunch.