Roasted veggies

Last Saturday I took the kids with me to the farmer's market and we picked out some veggies. We picked up some purple, yellow and red peppers and a yellow tomato. We also picked up some broccoli, carrots and watermelon. And we picked up some Okra. I recently saw a post by Bethany about how to make okra so I figured we'd try it. We haven't yet but I'll let you know what we think of it when we do.

With the fresh veggies I made veggie pizza on Sunday night and last night I made roasted veggies over a mix of brown and wild rice. It was so yummy!! I got the recipe out of a new cookbook I've gotten: Simply in Season. My sister-in-law had brought her copy of the book along when we went camping over Labor Day so I was able to preview and she (along with my brother who is the main cook in their family) gave it a whole-hearted endorsement.

The recipe in the cookbook gives 4 different seasonings to put over the veggies. I just poured 3/4 cup Italian dressing over 10 cups of chopped veggies. Then I put it in the oven at 425 for 20 minutes. When I served it I topped it with shredded Parmesan (not the green stuff in the can but the shredded stuff). It was so delicious and I'll be making it again very soon.