I love September! We still have almost three weeks of summer left but, already, the shadows are getting longer and the days shorter. A few trees are beginning to show color. Summer squash are still abundant in the farm markets and fall/winter squash are coming in as well. It's the time of year I start buying more vegetables than will keep well all week. The solution is to roast them while at their peak of nutrition and deliciousness.
I simply wash the vegetables (this time carrots, summer squash and sweet peppers) and sprinkle them with olive oil, onion salt, garlic salt and lemon pepper. They go into a pre-heated 400 degree oven for about forty minutes.
We'll have some, accompanied by a fresh tomato, cucumber and feta cheese salad for dinner this evening. Tomorrow, I'll roast the beets, potatoes and knob onions. We'll feast for the rest of the week.