Roasted Vegetables with Provencal Herbs

This is one of my favorite ways to cook vegetables. It works with any combination of vegetables. I've included some of my regular combos, but encourage you to be creative. You will not be dissappointed!

Preheat oven to 400

Combine in a mini food processor:

• 3 T. fresh flat leaf parsley (other fresh herbs work well too)


• 2 cloves garlic


• 2 t. salt


• 2 T. olive oil

Toss with vegetables that have been cut or sliced into bit-sized peices in 1 or 2 roasting pans until vegetables are well coated. Arrange in an even layer and roast until done.

Combo #1: Roasted root vegetables (autumn/winter)

3-4 Turnips, 1 large sweet potatoe, and 4-6 carrots (cook for 30-40 minutes)

Combo #2: Summer vegetables

2 red bell peppers, 1 pound green beans, 1 onion, Nicoise olives

Watermelon Mint Salad

This is such a fun and refreshing summer side dish! My husband and lunch guest looked so skeptical when they saw me adding feta to a pile of watermelon...and then they tried it. Seconds and thirds were had by all, and then I caught my husband scooping out the last little bits as he cleared the dishes. Busted!! :)

Ingredients:

• Juice from 1/2 a lime
  
• 1/2 red onion, thinly sliced
• 1 small watermelon or 1/2 a large one
• 2 T. chopped mint or peppermint
• 1 t. chopped flat leaf parsley (optional)
• 4oz crumbled feta
  

Soak onion in lime juice for 10-15 min to cut the bite while prepping other ingredients. Gently combine all the ingredients and serve immediately.

Tip: Prepare up to 2 hours ahead of time by combining watermelon, herbs and onion and refrigerating. Add cheese right before serving.