Oven Roasted Peppers, Onions, Garlic, Carrots—the Whole Shebang!

Since we are at 100% occupancy, and the tenants have been quiet, I have some serious free time on my hands. Mind you, I still have to take care of general duties, and I am getting the garden ready, but I do have way more time in the kitchen . . . and more than a few tenants have sampled many a meal from my stove. They know that if they just poke their heads in the door and comment on the aroma, they may get a good-sized sample.

This recipe is a staple, only takes one afternoon to chop up a good batch (3 cookie sheets full) and will last 1-2 weeks in the fridge. It is a good way to use up any firm veggies that are no longer fresh in the refrigerator.

These are great with sandwiches, over rice or pasta, or served with crackers or crusty bread.

These has been my contribution to many a potluck dinner or barbecue, and there are never any leftovers for me to take home!

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Oven Roasted Peppers

It is best to use a large metal, glass or non-plastic bowl when mixing the vegetables as clean up is faster.

• Slice all vegetables into long slivers, or bite-sized pieces
  
• Veggies that may be used, and are quite delicious:
  Peppers (all colors);
  Onions (red, white and/or Vidalia in season);
  Garlic gloves, peeled and sliced;
  Carrots;
  Brussel Sprouts (cut off the bottom then slice in half);
  Broccoli;
  Cauliflower;
  Eggplant;
  basically any firm veggie, even potatoes cut into chunks.
• 1/2 tsp Red Pepper flakes
• 1 tbs Italian Season
• 1 tbs Basil (for sweetness)
• 1 tbs Sea Salt
• 1 tbs Black Pepper
• Olive Oil

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• Mix all veggies into a large container as you slice them
• Add all dry seasonings and stir well
• Add enough Olive Oil to coat all the veggies
• Let this marinate while the oven heats up, 15-20 minutes
• Line several cookie sheets or shallow roasting pans with aluminum foil and spray with a cooking spray such as Pam, or Olive oil. This will prevent sticking.
• Spread all the veggies on the cookie sheets
• Bake at 375ºF for 20 minutes
• Carefully remove the trays and stir all veggies, flipping as many veggies as you can
• Bake at 425ºF for 20 minutes

Keep checking during the last 10 minutes, as some ovens, or shelves in the oven, will cook faster.

And remember, even if they are burnt and extra crispy, they are still delicious!

And please feel free to experiment with the seasonings, adjust for flavor, or even throw in some hot peppers, it's your dish now!