Ok.  What should you do with all of those great finds at the Farmer’s Market?  Those yummy vegetables and oh so fresh herbs?  Roast them, I say!  It’s simple, tasty, and a crowd pleaser.


Vegetables, chopped or sliced in bite size pieces (i.e., carrots, portabello mushrooms, eggplant, tomatoes, butternut squash, parsnip, onions)

Olive oil

Whole Head of Garlic, cloves separated but not peeled

Fresh (or dried if fresh are not available) Herbs (whatever you have — rosemary, thyme or sage are good; sage especially for squash)

Sea Salt

Crushed black pepper

Preheat oven to 425 degrees.  Line cake sheet pan with tin foil.  Sprinkle olive oil on pan.  Be generous!  Spread vegetables on olive oil.  Scatter cloves of garlic around vegetables.  Pour more olive oil over vegetables and garlic cloves.  Sprinkle sea salt and pepper over vegetables and garlic.  Put pan in oven.  Roast for at least 40 minutes.  Check vegetables.  Continue roasting until carmelized and tender.  Carrots and squash will require more time than mushrooms, tomatoes, and eggplant.  If you mix ‘n match, you can always remove veggies that are done and continue to cook those that aren’t.

Serve and enjoy!  You can remove the peels from the garlic before serving, but I usually leave them on and let my eaters do the peeling.

These are yummy as a side dish, or mixed in with some pasta.  Don’t forget to use the olive oil that you cook the veggies in — serve that with the veggies, particularly if you serve them over pasta.