That autumn thing is happening again. Every once in a while we have a day with a chilly breeze, and the nights are always cool. It’s no longer light until 9:00 or 10:00 o’clock in the evening. And the vegetable stores are outfitted with pumpkins, squashes, and gourds. When it comes to dieting, this is my season for hearty soups (see So Very Vegetable Soup) and roasted veggies.
Now, the thing about making a roasted vegetable dish is that what goes into it depends on what you like and what you have in the refrigerator. Just about any hardy vegetable (does not fall to pieces) will do. And the nice thing? This dish doesn’t use exotic, elegant, expensive vegetables. Nope, if you’re thinking “humble,” “cheap,” and “peasant fodder,” then you’re in the right mind-set.