New recipes

Woman Could Go to Jail Over Fresh Vegetables

Woman Could Go to Jail Over Fresh Vegetables


Julie Bass, a resident of Oak Park, Mich., could potentially go to jail for planting a vegetable garden in her front yard. Why? Because according to city officials her garden violates a code stating that a yard must have "suitable, live, plant material."

After being charged with a misdemeanor for her produce-based offense, Bass must now prove at a pre-trial hearing on July 26th that her garden is in fact suitable according to city guidelines. Bass came up with the idea to plant the garden in May after a broken sewage pipe left her front yard in shambles. Instead of planting a new lawn, she decided to hire landscapers to build her a series of garden beds.

Oak Park law enforcement officials claim to have served Bass with a warning and subsequent ticket before issuing the current charges.

It's hard to imagine that a jury would send someone to jail over a yard full of homegrown crops it's not like she's growing a crop of Frankenstein-looking vegetables.

The Daily Byte is a regular column dedicated to covering interesting food news and trends across the country. Click here for previous columns.


Beautiful Roasted Vegetables

Combine all the prepped veggies in a large bowl. Drizzle in the olive oil, then season with salt, pepper, and other seasonings of your choice. Toss to coat.

Arrange on two baking sheets, spreading the veggies out to give them room. Roast for 20 minutes, shaking the pans at least twice during that time. If needed, roast for an additional 5-10 minutes, until veggies are nicely roasted.

Serve immediately or keep in the fridge for when you need them!

I was in the big city last week, and I decided about an hour into my errands that I was hungry. So I stopped at a lovely grocery store that&rsquos been in Tulsa forever, because they have a little section of to-go foods that I love, and I can usually find something delicious that isn&rsquot a burger. I love burgers and all, but when I go to civilization and need to grab something quick to eat, a burger isn&rsquot at the top on my list. I can always get one in our small town! Or, of course&hellipI can make one at home. We live on a ranch, man.

One of the 700 things I chose at the market was a little package of gorgeous roasted vegetables. We all know how to roast vegetables, of course, but I thought this assortment was so uniquely beautiful, and I loved that they really didn&rsquot care about all the vegetables came from the same season. Spring vegetables were mixed with fall vegetables, dogs and cats were living together, and it turned out to be utterly delicious.

Yesterday I made a batch! Here&rsquos the step-by-step recipe.

Slice some asparagus into pieces: I cut off the tips, then the center section, then I discard the rough ends.

Then I throw the asparagus into a big bowl.

Then I peeled a red onion&hellip

And threw them in the bowl.

I lopped off the top and bottom of a red bell pepper, then chopped it into large, rough pieces&hellip

And threw those in. The colors are getting gorgeous!

Next up: mushrooms! If they were big, I cut them into quarters&hellipif they were not so big, I cut them in half.

And just threw them into the beautiful mix.

Now, if you think you don&rsquot like eggplant, please give me just a moment of your time. I beg you, I implore you&mdashplease try one in this dish. Roasted eggplant is one of life&rsquos sheer pleasures, and it converts even the staunchest anti-eggplant humans. Just slice it into thick rounds&hellip

Then cut each round into chunks. I usually discard the center piece because I like each bite of eggplant to have the beautiful skin on it.

Throw it into the bowl. You&rsquore gonna love it!

I loved the pieces of butternut squash in the veggie assortment: It was gorgeous, and roasted butternut squash makes my skirt fly up in a major way.

Then cut off the narrower top portion. It&rsquos the perfect amount! (Save the other half in a ziploc in the fridge.)

Cut the hunk into strips, then cut the strips into large chunks&hellip

For majah flavah, mince up some garlic&hellip

Toss it all together and behold the gorgeousness! Love this combination. And actually, I forgot to add carrots&mdashthe assortment at the grocery store had them. It also had small potatoes, which I chose to leave out. Other than that, pretty much the same!


Beautiful Roasted Vegetables

Combine all the prepped veggies in a large bowl. Drizzle in the olive oil, then season with salt, pepper, and other seasonings of your choice. Toss to coat.

Arrange on two baking sheets, spreading the veggies out to give them room. Roast for 20 minutes, shaking the pans at least twice during that time. If needed, roast for an additional 5-10 minutes, until veggies are nicely roasted.

Serve immediately or keep in the fridge for when you need them!

I was in the big city last week, and I decided about an hour into my errands that I was hungry. So I stopped at a lovely grocery store that&rsquos been in Tulsa forever, because they have a little section of to-go foods that I love, and I can usually find something delicious that isn&rsquot a burger. I love burgers and all, but when I go to civilization and need to grab something quick to eat, a burger isn&rsquot at the top on my list. I can always get one in our small town! Or, of course&hellipI can make one at home. We live on a ranch, man.

One of the 700 things I chose at the market was a little package of gorgeous roasted vegetables. We all know how to roast vegetables, of course, but I thought this assortment was so uniquely beautiful, and I loved that they really didn&rsquot care about all the vegetables came from the same season. Spring vegetables were mixed with fall vegetables, dogs and cats were living together, and it turned out to be utterly delicious.

Yesterday I made a batch! Here&rsquos the step-by-step recipe.

Slice some asparagus into pieces: I cut off the tips, then the center section, then I discard the rough ends.

Then I throw the asparagus into a big bowl.

Then I peeled a red onion&hellip

And threw them in the bowl.

I lopped off the top and bottom of a red bell pepper, then chopped it into large, rough pieces&hellip

And threw those in. The colors are getting gorgeous!

Next up: mushrooms! If they were big, I cut them into quarters&hellipif they were not so big, I cut them in half.

And just threw them into the beautiful mix.

Now, if you think you don&rsquot like eggplant, please give me just a moment of your time. I beg you, I implore you&mdashplease try one in this dish. Roasted eggplant is one of life&rsquos sheer pleasures, and it converts even the staunchest anti-eggplant humans. Just slice it into thick rounds&hellip

Then cut each round into chunks. I usually discard the center piece because I like each bite of eggplant to have the beautiful skin on it.

Throw it into the bowl. You&rsquore gonna love it!

I loved the pieces of butternut squash in the veggie assortment: It was gorgeous, and roasted butternut squash makes my skirt fly up in a major way.

Then cut off the narrower top portion. It&rsquos the perfect amount! (Save the other half in a ziploc in the fridge.)

Cut the hunk into strips, then cut the strips into large chunks&hellip

For majah flavah, mince up some garlic&hellip

Toss it all together and behold the gorgeousness! Love this combination. And actually, I forgot to add carrots&mdashthe assortment at the grocery store had them. It also had small potatoes, which I chose to leave out. Other than that, pretty much the same!


Beautiful Roasted Vegetables

Combine all the prepped veggies in a large bowl. Drizzle in the olive oil, then season with salt, pepper, and other seasonings of your choice. Toss to coat.

Arrange on two baking sheets, spreading the veggies out to give them room. Roast for 20 minutes, shaking the pans at least twice during that time. If needed, roast for an additional 5-10 minutes, until veggies are nicely roasted.

Serve immediately or keep in the fridge for when you need them!

I was in the big city last week, and I decided about an hour into my errands that I was hungry. So I stopped at a lovely grocery store that&rsquos been in Tulsa forever, because they have a little section of to-go foods that I love, and I can usually find something delicious that isn&rsquot a burger. I love burgers and all, but when I go to civilization and need to grab something quick to eat, a burger isn&rsquot at the top on my list. I can always get one in our small town! Or, of course&hellipI can make one at home. We live on a ranch, man.

One of the 700 things I chose at the market was a little package of gorgeous roasted vegetables. We all know how to roast vegetables, of course, but I thought this assortment was so uniquely beautiful, and I loved that they really didn&rsquot care about all the vegetables came from the same season. Spring vegetables were mixed with fall vegetables, dogs and cats were living together, and it turned out to be utterly delicious.

Yesterday I made a batch! Here&rsquos the step-by-step recipe.

Slice some asparagus into pieces: I cut off the tips, then the center section, then I discard the rough ends.

Then I throw the asparagus into a big bowl.

Then I peeled a red onion&hellip

And threw them in the bowl.

I lopped off the top and bottom of a red bell pepper, then chopped it into large, rough pieces&hellip

And threw those in. The colors are getting gorgeous!

Next up: mushrooms! If they were big, I cut them into quarters&hellipif they were not so big, I cut them in half.

And just threw them into the beautiful mix.

Now, if you think you don&rsquot like eggplant, please give me just a moment of your time. I beg you, I implore you&mdashplease try one in this dish. Roasted eggplant is one of life&rsquos sheer pleasures, and it converts even the staunchest anti-eggplant humans. Just slice it into thick rounds&hellip

Then cut each round into chunks. I usually discard the center piece because I like each bite of eggplant to have the beautiful skin on it.

Throw it into the bowl. You&rsquore gonna love it!

I loved the pieces of butternut squash in the veggie assortment: It was gorgeous, and roasted butternut squash makes my skirt fly up in a major way.

Then cut off the narrower top portion. It&rsquos the perfect amount! (Save the other half in a ziploc in the fridge.)

Cut the hunk into strips, then cut the strips into large chunks&hellip

For majah flavah, mince up some garlic&hellip

Toss it all together and behold the gorgeousness! Love this combination. And actually, I forgot to add carrots&mdashthe assortment at the grocery store had them. It also had small potatoes, which I chose to leave out. Other than that, pretty much the same!


Beautiful Roasted Vegetables

Combine all the prepped veggies in a large bowl. Drizzle in the olive oil, then season with salt, pepper, and other seasonings of your choice. Toss to coat.

Arrange on two baking sheets, spreading the veggies out to give them room. Roast for 20 minutes, shaking the pans at least twice during that time. If needed, roast for an additional 5-10 minutes, until veggies are nicely roasted.

Serve immediately or keep in the fridge for when you need them!

I was in the big city last week, and I decided about an hour into my errands that I was hungry. So I stopped at a lovely grocery store that&rsquos been in Tulsa forever, because they have a little section of to-go foods that I love, and I can usually find something delicious that isn&rsquot a burger. I love burgers and all, but when I go to civilization and need to grab something quick to eat, a burger isn&rsquot at the top on my list. I can always get one in our small town! Or, of course&hellipI can make one at home. We live on a ranch, man.

One of the 700 things I chose at the market was a little package of gorgeous roasted vegetables. We all know how to roast vegetables, of course, but I thought this assortment was so uniquely beautiful, and I loved that they really didn&rsquot care about all the vegetables came from the same season. Spring vegetables were mixed with fall vegetables, dogs and cats were living together, and it turned out to be utterly delicious.

Yesterday I made a batch! Here&rsquos the step-by-step recipe.

Slice some asparagus into pieces: I cut off the tips, then the center section, then I discard the rough ends.

Then I throw the asparagus into a big bowl.

Then I peeled a red onion&hellip

And threw them in the bowl.

I lopped off the top and bottom of a red bell pepper, then chopped it into large, rough pieces&hellip

And threw those in. The colors are getting gorgeous!

Next up: mushrooms! If they were big, I cut them into quarters&hellipif they were not so big, I cut them in half.

And just threw them into the beautiful mix.

Now, if you think you don&rsquot like eggplant, please give me just a moment of your time. I beg you, I implore you&mdashplease try one in this dish. Roasted eggplant is one of life&rsquos sheer pleasures, and it converts even the staunchest anti-eggplant humans. Just slice it into thick rounds&hellip

Then cut each round into chunks. I usually discard the center piece because I like each bite of eggplant to have the beautiful skin on it.

Throw it into the bowl. You&rsquore gonna love it!

I loved the pieces of butternut squash in the veggie assortment: It was gorgeous, and roasted butternut squash makes my skirt fly up in a major way.

Then cut off the narrower top portion. It&rsquos the perfect amount! (Save the other half in a ziploc in the fridge.)

Cut the hunk into strips, then cut the strips into large chunks&hellip

For majah flavah, mince up some garlic&hellip

Toss it all together and behold the gorgeousness! Love this combination. And actually, I forgot to add carrots&mdashthe assortment at the grocery store had them. It also had small potatoes, which I chose to leave out. Other than that, pretty much the same!


Beautiful Roasted Vegetables

Combine all the prepped veggies in a large bowl. Drizzle in the olive oil, then season with salt, pepper, and other seasonings of your choice. Toss to coat.

Arrange on two baking sheets, spreading the veggies out to give them room. Roast for 20 minutes, shaking the pans at least twice during that time. If needed, roast for an additional 5-10 minutes, until veggies are nicely roasted.

Serve immediately or keep in the fridge for when you need them!

I was in the big city last week, and I decided about an hour into my errands that I was hungry. So I stopped at a lovely grocery store that&rsquos been in Tulsa forever, because they have a little section of to-go foods that I love, and I can usually find something delicious that isn&rsquot a burger. I love burgers and all, but when I go to civilization and need to grab something quick to eat, a burger isn&rsquot at the top on my list. I can always get one in our small town! Or, of course&hellipI can make one at home. We live on a ranch, man.

One of the 700 things I chose at the market was a little package of gorgeous roasted vegetables. We all know how to roast vegetables, of course, but I thought this assortment was so uniquely beautiful, and I loved that they really didn&rsquot care about all the vegetables came from the same season. Spring vegetables were mixed with fall vegetables, dogs and cats were living together, and it turned out to be utterly delicious.

Yesterday I made a batch! Here&rsquos the step-by-step recipe.

Slice some asparagus into pieces: I cut off the tips, then the center section, then I discard the rough ends.

Then I throw the asparagus into a big bowl.

Then I peeled a red onion&hellip

And threw them in the bowl.

I lopped off the top and bottom of a red bell pepper, then chopped it into large, rough pieces&hellip

And threw those in. The colors are getting gorgeous!

Next up: mushrooms! If they were big, I cut them into quarters&hellipif they were not so big, I cut them in half.

And just threw them into the beautiful mix.

Now, if you think you don&rsquot like eggplant, please give me just a moment of your time. I beg you, I implore you&mdashplease try one in this dish. Roasted eggplant is one of life&rsquos sheer pleasures, and it converts even the staunchest anti-eggplant humans. Just slice it into thick rounds&hellip

Then cut each round into chunks. I usually discard the center piece because I like each bite of eggplant to have the beautiful skin on it.

Throw it into the bowl. You&rsquore gonna love it!

I loved the pieces of butternut squash in the veggie assortment: It was gorgeous, and roasted butternut squash makes my skirt fly up in a major way.

Then cut off the narrower top portion. It&rsquos the perfect amount! (Save the other half in a ziploc in the fridge.)

Cut the hunk into strips, then cut the strips into large chunks&hellip

For majah flavah, mince up some garlic&hellip

Toss it all together and behold the gorgeousness! Love this combination. And actually, I forgot to add carrots&mdashthe assortment at the grocery store had them. It also had small potatoes, which I chose to leave out. Other than that, pretty much the same!


Beautiful Roasted Vegetables

Combine all the prepped veggies in a large bowl. Drizzle in the olive oil, then season with salt, pepper, and other seasonings of your choice. Toss to coat.

Arrange on two baking sheets, spreading the veggies out to give them room. Roast for 20 minutes, shaking the pans at least twice during that time. If needed, roast for an additional 5-10 minutes, until veggies are nicely roasted.

Serve immediately or keep in the fridge for when you need them!

I was in the big city last week, and I decided about an hour into my errands that I was hungry. So I stopped at a lovely grocery store that&rsquos been in Tulsa forever, because they have a little section of to-go foods that I love, and I can usually find something delicious that isn&rsquot a burger. I love burgers and all, but when I go to civilization and need to grab something quick to eat, a burger isn&rsquot at the top on my list. I can always get one in our small town! Or, of course&hellipI can make one at home. We live on a ranch, man.

One of the 700 things I chose at the market was a little package of gorgeous roasted vegetables. We all know how to roast vegetables, of course, but I thought this assortment was so uniquely beautiful, and I loved that they really didn&rsquot care about all the vegetables came from the same season. Spring vegetables were mixed with fall vegetables, dogs and cats were living together, and it turned out to be utterly delicious.

Yesterday I made a batch! Here&rsquos the step-by-step recipe.

Slice some asparagus into pieces: I cut off the tips, then the center section, then I discard the rough ends.

Then I throw the asparagus into a big bowl.

Then I peeled a red onion&hellip

And threw them in the bowl.

I lopped off the top and bottom of a red bell pepper, then chopped it into large, rough pieces&hellip

And threw those in. The colors are getting gorgeous!

Next up: mushrooms! If they were big, I cut them into quarters&hellipif they were not so big, I cut them in half.

And just threw them into the beautiful mix.

Now, if you think you don&rsquot like eggplant, please give me just a moment of your time. I beg you, I implore you&mdashplease try one in this dish. Roasted eggplant is one of life&rsquos sheer pleasures, and it converts even the staunchest anti-eggplant humans. Just slice it into thick rounds&hellip

Then cut each round into chunks. I usually discard the center piece because I like each bite of eggplant to have the beautiful skin on it.

Throw it into the bowl. You&rsquore gonna love it!

I loved the pieces of butternut squash in the veggie assortment: It was gorgeous, and roasted butternut squash makes my skirt fly up in a major way.

Then cut off the narrower top portion. It&rsquos the perfect amount! (Save the other half in a ziploc in the fridge.)

Cut the hunk into strips, then cut the strips into large chunks&hellip

For majah flavah, mince up some garlic&hellip

Toss it all together and behold the gorgeousness! Love this combination. And actually, I forgot to add carrots&mdashthe assortment at the grocery store had them. It also had small potatoes, which I chose to leave out. Other than that, pretty much the same!


Beautiful Roasted Vegetables

Combine all the prepped veggies in a large bowl. Drizzle in the olive oil, then season with salt, pepper, and other seasonings of your choice. Toss to coat.

Arrange on two baking sheets, spreading the veggies out to give them room. Roast for 20 minutes, shaking the pans at least twice during that time. If needed, roast for an additional 5-10 minutes, until veggies are nicely roasted.

Serve immediately or keep in the fridge for when you need them!

I was in the big city last week, and I decided about an hour into my errands that I was hungry. So I stopped at a lovely grocery store that&rsquos been in Tulsa forever, because they have a little section of to-go foods that I love, and I can usually find something delicious that isn&rsquot a burger. I love burgers and all, but when I go to civilization and need to grab something quick to eat, a burger isn&rsquot at the top on my list. I can always get one in our small town! Or, of course&hellipI can make one at home. We live on a ranch, man.

One of the 700 things I chose at the market was a little package of gorgeous roasted vegetables. We all know how to roast vegetables, of course, but I thought this assortment was so uniquely beautiful, and I loved that they really didn&rsquot care about all the vegetables came from the same season. Spring vegetables were mixed with fall vegetables, dogs and cats were living together, and it turned out to be utterly delicious.

Yesterday I made a batch! Here&rsquos the step-by-step recipe.

Slice some asparagus into pieces: I cut off the tips, then the center section, then I discard the rough ends.

Then I throw the asparagus into a big bowl.

Then I peeled a red onion&hellip

And threw them in the bowl.

I lopped off the top and bottom of a red bell pepper, then chopped it into large, rough pieces&hellip

And threw those in. The colors are getting gorgeous!

Next up: mushrooms! If they were big, I cut them into quarters&hellipif they were not so big, I cut them in half.

And just threw them into the beautiful mix.

Now, if you think you don&rsquot like eggplant, please give me just a moment of your time. I beg you, I implore you&mdashplease try one in this dish. Roasted eggplant is one of life&rsquos sheer pleasures, and it converts even the staunchest anti-eggplant humans. Just slice it into thick rounds&hellip

Then cut each round into chunks. I usually discard the center piece because I like each bite of eggplant to have the beautiful skin on it.

Throw it into the bowl. You&rsquore gonna love it!

I loved the pieces of butternut squash in the veggie assortment: It was gorgeous, and roasted butternut squash makes my skirt fly up in a major way.

Then cut off the narrower top portion. It&rsquos the perfect amount! (Save the other half in a ziploc in the fridge.)

Cut the hunk into strips, then cut the strips into large chunks&hellip

For majah flavah, mince up some garlic&hellip

Toss it all together and behold the gorgeousness! Love this combination. And actually, I forgot to add carrots&mdashthe assortment at the grocery store had them. It also had small potatoes, which I chose to leave out. Other than that, pretty much the same!


Beautiful Roasted Vegetables

Combine all the prepped veggies in a large bowl. Drizzle in the olive oil, then season with salt, pepper, and other seasonings of your choice. Toss to coat.

Arrange on two baking sheets, spreading the veggies out to give them room. Roast for 20 minutes, shaking the pans at least twice during that time. If needed, roast for an additional 5-10 minutes, until veggies are nicely roasted.

Serve immediately or keep in the fridge for when you need them!

I was in the big city last week, and I decided about an hour into my errands that I was hungry. So I stopped at a lovely grocery store that&rsquos been in Tulsa forever, because they have a little section of to-go foods that I love, and I can usually find something delicious that isn&rsquot a burger. I love burgers and all, but when I go to civilization and need to grab something quick to eat, a burger isn&rsquot at the top on my list. I can always get one in our small town! Or, of course&hellipI can make one at home. We live on a ranch, man.

One of the 700 things I chose at the market was a little package of gorgeous roasted vegetables. We all know how to roast vegetables, of course, but I thought this assortment was so uniquely beautiful, and I loved that they really didn&rsquot care about all the vegetables came from the same season. Spring vegetables were mixed with fall vegetables, dogs and cats were living together, and it turned out to be utterly delicious.

Yesterday I made a batch! Here&rsquos the step-by-step recipe.

Slice some asparagus into pieces: I cut off the tips, then the center section, then I discard the rough ends.

Then I throw the asparagus into a big bowl.

Then I peeled a red onion&hellip

And threw them in the bowl.

I lopped off the top and bottom of a red bell pepper, then chopped it into large, rough pieces&hellip

And threw those in. The colors are getting gorgeous!

Next up: mushrooms! If they were big, I cut them into quarters&hellipif they were not so big, I cut them in half.

And just threw them into the beautiful mix.

Now, if you think you don&rsquot like eggplant, please give me just a moment of your time. I beg you, I implore you&mdashplease try one in this dish. Roasted eggplant is one of life&rsquos sheer pleasures, and it converts even the staunchest anti-eggplant humans. Just slice it into thick rounds&hellip

Then cut each round into chunks. I usually discard the center piece because I like each bite of eggplant to have the beautiful skin on it.

Throw it into the bowl. You&rsquore gonna love it!

I loved the pieces of butternut squash in the veggie assortment: It was gorgeous, and roasted butternut squash makes my skirt fly up in a major way.

Then cut off the narrower top portion. It&rsquos the perfect amount! (Save the other half in a ziploc in the fridge.)

Cut the hunk into strips, then cut the strips into large chunks&hellip

For majah flavah, mince up some garlic&hellip

Toss it all together and behold the gorgeousness! Love this combination. And actually, I forgot to add carrots&mdashthe assortment at the grocery store had them. It also had small potatoes, which I chose to leave out. Other than that, pretty much the same!


Beautiful Roasted Vegetables

Combine all the prepped veggies in a large bowl. Drizzle in the olive oil, then season with salt, pepper, and other seasonings of your choice. Toss to coat.

Arrange on two baking sheets, spreading the veggies out to give them room. Roast for 20 minutes, shaking the pans at least twice during that time. If needed, roast for an additional 5-10 minutes, until veggies are nicely roasted.

Serve immediately or keep in the fridge for when you need them!

I was in the big city last week, and I decided about an hour into my errands that I was hungry. So I stopped at a lovely grocery store that&rsquos been in Tulsa forever, because they have a little section of to-go foods that I love, and I can usually find something delicious that isn&rsquot a burger. I love burgers and all, but when I go to civilization and need to grab something quick to eat, a burger isn&rsquot at the top on my list. I can always get one in our small town! Or, of course&hellipI can make one at home. We live on a ranch, man.

One of the 700 things I chose at the market was a little package of gorgeous roasted vegetables. We all know how to roast vegetables, of course, but I thought this assortment was so uniquely beautiful, and I loved that they really didn&rsquot care about all the vegetables came from the same season. Spring vegetables were mixed with fall vegetables, dogs and cats were living together, and it turned out to be utterly delicious.

Yesterday I made a batch! Here&rsquos the step-by-step recipe.

Slice some asparagus into pieces: I cut off the tips, then the center section, then I discard the rough ends.

Then I throw the asparagus into a big bowl.

Then I peeled a red onion&hellip

And threw them in the bowl.

I lopped off the top and bottom of a red bell pepper, then chopped it into large, rough pieces&hellip

And threw those in. The colors are getting gorgeous!

Next up: mushrooms! If they were big, I cut them into quarters&hellipif they were not so big, I cut them in half.

And just threw them into the beautiful mix.

Now, if you think you don&rsquot like eggplant, please give me just a moment of your time. I beg you, I implore you&mdashplease try one in this dish. Roasted eggplant is one of life&rsquos sheer pleasures, and it converts even the staunchest anti-eggplant humans. Just slice it into thick rounds&hellip

Then cut each round into chunks. I usually discard the center piece because I like each bite of eggplant to have the beautiful skin on it.

Throw it into the bowl. You&rsquore gonna love it!

I loved the pieces of butternut squash in the veggie assortment: It was gorgeous, and roasted butternut squash makes my skirt fly up in a major way.

Then cut off the narrower top portion. It&rsquos the perfect amount! (Save the other half in a ziploc in the fridge.)

Cut the hunk into strips, then cut the strips into large chunks&hellip

For majah flavah, mince up some garlic&hellip

Toss it all together and behold the gorgeousness! Love this combination. And actually, I forgot to add carrots&mdashthe assortment at the grocery store had them. It also had small potatoes, which I chose to leave out. Other than that, pretty much the same!


Beautiful Roasted Vegetables

Combine all the prepped veggies in a large bowl. Drizzle in the olive oil, then season with salt, pepper, and other seasonings of your choice. Toss to coat.

Arrange on two baking sheets, spreading the veggies out to give them room. Roast for 20 minutes, shaking the pans at least twice during that time. If needed, roast for an additional 5-10 minutes, until veggies are nicely roasted.

Serve immediately or keep in the fridge for when you need them!

I was in the big city last week, and I decided about an hour into my errands that I was hungry. So I stopped at a lovely grocery store that&rsquos been in Tulsa forever, because they have a little section of to-go foods that I love, and I can usually find something delicious that isn&rsquot a burger. I love burgers and all, but when I go to civilization and need to grab something quick to eat, a burger isn&rsquot at the top on my list. I can always get one in our small town! Or, of course&hellipI can make one at home. We live on a ranch, man.

One of the 700 things I chose at the market was a little package of gorgeous roasted vegetables. We all know how to roast vegetables, of course, but I thought this assortment was so uniquely beautiful, and I loved that they really didn&rsquot care about all the vegetables came from the same season. Spring vegetables were mixed with fall vegetables, dogs and cats were living together, and it turned out to be utterly delicious.

Yesterday I made a batch! Here&rsquos the step-by-step recipe.

Slice some asparagus into pieces: I cut off the tips, then the center section, then I discard the rough ends.

Then I throw the asparagus into a big bowl.

Then I peeled a red onion&hellip

And threw them in the bowl.

I lopped off the top and bottom of a red bell pepper, then chopped it into large, rough pieces&hellip

And threw those in. The colors are getting gorgeous!

Next up: mushrooms! If they were big, I cut them into quarters&hellipif they were not so big, I cut them in half.

And just threw them into the beautiful mix.

Now, if you think you don&rsquot like eggplant, please give me just a moment of your time. I beg you, I implore you&mdashplease try one in this dish. Roasted eggplant is one of life&rsquos sheer pleasures, and it converts even the staunchest anti-eggplant humans. Just slice it into thick rounds&hellip

Then cut each round into chunks. I usually discard the center piece because I like each bite of eggplant to have the beautiful skin on it.

Throw it into the bowl. You&rsquore gonna love it!

I loved the pieces of butternut squash in the veggie assortment: It was gorgeous, and roasted butternut squash makes my skirt fly up in a major way.

Then cut off the narrower top portion. It&rsquos the perfect amount! (Save the other half in a ziploc in the fridge.)

Cut the hunk into strips, then cut the strips into large chunks&hellip

For majah flavah, mince up some garlic&hellip

Toss it all together and behold the gorgeousness! Love this combination. And actually, I forgot to add carrots&mdashthe assortment at the grocery store had them. It also had small potatoes, which I chose to leave out. Other than that, pretty much the same!