Fantastic Food Friday: Roasted Veggies

I had to clear out some stragglers from the garden so I could replant. What to do with the odd mix of veggies at various stages of ripeness? Roast those beauties up.

I quartered the larger veggies, halved the smaller ones, and left the tiny ones whole. Drizzle with some olive oil, sprinkle with salt, pepper, and thyme, and roast in a 400 degree oven for 45-60 minutes till fork tender. Yum. These veggies ended up being a nice fresh dish for leftover night.

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