The Belle, here. And I admit the idea for this post was spur of the moment. It came to me on Wednesday afternoon right after lunch. Thus, the one awful photo for this blog post. :)
We chatted about roasted veggie a couple of weeks ago. Someone mentioned radishes, and it gave me the idea for this lunch that turned out so delicious I decided to share. Here's what was left after I'd eaten:
The photo is a bit bare and looks like someone pigged out (no comment, Ruthy! It was all I had for lunch!). And, yes, I did pig out. Here's what I cooked (one on the list you won't see at all because it's gone!)
1 butternut squash peeled and cubed (I only prepared half. I roasted the other half in the skin to mash later for butternut soup)
1 small eggplant, peeled and cubed (I only had a little bit of eggplant, so I ate it all!)
1 yellow summer squash or zucchini (or both), halved and sliced
1 bunch of radishes, green stems removed, cut in half
Place on cookie sheet and drizzle with extra virgin olive oil. Sprinkle with seasoning salt and toss around to coat. (Use your hands, it makes a great moisturizing scrub--my extra tip for the day. You're welcome!) :)
Bake at 400 degrees for about 20-30 minutes (until the thicker vegetable pieces are soft).
Enjoy as a vegetarian meal or a side dish. Believe it or not, the radishes weren't spicy at all!
What veggies do you like to roast?