Oven-Roasted Late Summer Vegetables

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.