Roasted Summer Vegetables


  • Squash
  • Onions
  • Potatoes
  • Green beans
  • peppers
  • Mild chili peppers
  • Carrots
  • Eggplant
  • Mushrooms
  • Fennel
  • Coconut oil
  • Fresh basil
  • Fresh thyme
  • Fresh cilantro
  • Freshly ground pepper
  • Salt
  • 1 garlic clove


Cut into bite size pieces: whatever summer vegetables you have such as: squash, onions, potatoes, tomatoes, green beans, peppers, mild chili peppers, carrots, mushrooms, fennel, or eggplant.

Drizzle with: coconut oil mixed with chopped fresh basil, cilantro, thyme, salt, pepper, and 1 clove garlic, minced.

Grill, roast, or skewer in a thin layer, stirring or turning often. If roasting in the oven, roast at 425 degrees.

This dish is very versatile, it can be a side dish, it can be mixed with pasta and topped with parmesan  or put on pizza!

In south central PA, you can find organic veggies here.

Excellent culinary salts are available from here.

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