Roasted Vegetables

My niece Tammy is a great cook, but has little time to indulge in cooking as she is running an Ice Cream Parlour, doing interior design and taking care of her precocious 5 year old daughter. Last week, when I visited (late April 2013), she threw together a great meal of roasted vegetables (potatoes and onions), roasted sausage, wilted spinach, salad of tomatoes and avocado pears, and lobster. Here is the very simple recipe for the roasted vegetables, which were delicious.

My niece Tammy and grand niece Carter

Baking potatoes
Onions
Zucchini
Carrots
Olive Oil
Salt
Freshly ground black pepper.
Sprigs of rosemary, sage or thyme (optional)
 

• Choose large potatoes, wash them, dry them, do not peel, and cut into large thin slabs.
• Several large onions, sliced into large chunks or wedges.
• This can also be done with zucchini, cut lengthwise into thin slabs.
• Or with carrots, really nice if you can get the large deeply coloured (red, yellow, purple ones), just cleaned, not sliced.
• Put vegetables into a roasting pan, dribble on olive oil, season with salt and freshly ground pepper.
• For potatoes and zucchini slices, put them in a single layer. 
• For carrots, roll them in the olive oil and then season.
• Toss in the sprigs of herbs (optional)
• Roast, uncovered, at 350 F for about 40 minutes - less if you use a convection oven - until potatoes are golden, carrots and/or zucchini are tender, and onions are brown and crispy. You can roast them in a hotter oven (400 F) for shorter period of time - just watch that they don't burn. 
• Vegetables can be served hot or at room temperature. Simple and delicious.