ROASTED VEGGETABLES vegetarian side

                                                       

                                                              ROASTED VEGETABLES

 ROASTED VEGETABLES 

Nothing could be simpler, gentler and as integral to life as vegetables.  Seeds ripen and fall to the soil, root and grow into plants, bear fruit and offer themselves to creatures big and small.  

All of us of land, sea and air accept that bounty.  This is one way to to accept it with gratitude.

INGREDIENTS

Gather an assortment of beautiful, fresh veggies to roast.  I used:

1 large pepper

1 large sweet Vidalia onion

2 bigger portobello mushrooms

2 Tbsp olive oil

1 tsp salt

1 tsp freshly crushed, fragrant black pepper corns

When you crush black pepper corns aromas will rise, redolent and soothing.  For a brief moment you might even be entranced.  Our brains might have receptors for these aromas.  

DIRECTIONS

Heat oven to 400 degrees.

Chop veggies into bite size pieces and toss them in oil, salt and freshly crushed black pepper.

Arrange the veggies on a foil lined baking tray.

Bake for 25 minutes, stirring them half way.

Enjoy!

Bon appetit!