Roasted veggies

I love eating seasonally.

This is a new discovery this summer- but, as I've gotten more and more food from my garden, I've fallen in love with fresh-from-the-garden or fresh-from-the-market produce. Can't be beat.

Here's the side dish I made last night. "Side Dish" may be an exaggeration- I probably ate more of this than the "main dish":

Ingredients:
Yukon Gold potatoes, cut into 1-inch cubes
1 (or more) medium-sized squash, cut into 1-inch cubes
Carrots, cut into 1-2 inch pieces
Green beans, as many as you like
1 garlic clove, chopped into really tiny pieces
1 Tbsp vinegar or apple cider vinegar
1/4 C oil
Salt & pepper

Preheat oven to 400. Combine the veggies & garlic and toss with vinegar and oil. Spread onto large cookie sheet. Salt and pepper generously. Bake until dinner is ready (or about an hour). The time is very forgiving, but you just need to balance making sure the potatoes are cooked through, and the green beans aren't totally charred.

So easy. So yummy. The first time I had this, I was at a friend's house, and we picked the bite-sized vegetable chunks off the cookie sheet with our fingers. Couldn't even be bothered to put them on our plate.

One of the most satisfying things about this meal? The green beans, potatoes, garlic, and carrots were all from my backyard. The squash was from the farmer's market.