Roasted Vegetables

 I had a basket of beautiful vegetables fresh from the farmer’s market. I wanted something different from the usual stir-fry and yearned for the deep-roasted flavor.  I pulled out a heavy Le Creuset oven roasting pan with a lid.  Sprayed the pan with olive oil spray and added a couple of teaspoons of minced ginger from a jar.  Chopped up the vegetables to be approximately the same size: mushrooms, eggplant, summer squash in various colors and forms; crookneck and patty pan, red and yellow long peppers, a glorious variety.

Roasted at 375 degrees for an hour. Halfway in, about 30 minutes, added a can of diced tomatoes with their liquid.   

Served over jasmine rice, sprinkled with grated Parmigiana cheese. The vegetables were flavorful without added seasoning!