Roasted Vegetables

I love making roasted vegetables. It's an easy side dish, pleasing to the eye (as long as you pick good veggies), and nutritious. Here's a really colorful springy/summery version that I made for Easter.

Ingredients [serves 6 to 8]
1 cup chopped baby purple Peruvian potatoes
2 cups green beans
1 cup chopped mushrooms
2 cups chopped sweet baby bell peppers
3 cloves garlic
juice of 1 lemon
2 scallions, chopped
sprinkle of salt, pinch of pepper
olive oil
3 tablespoons chopped parsley (optional)

Start by preheating your oven to 350 degrees.

Chop up the vegetables into bite-sized pieces and toss with a generous drizzle of olive oil, salt, and pepper.

Spread the vegetables evenly onto a baking sheet and put in the oven. Roast for about 30 minutes, tossing with tongs every 10 minutes, until the potatoes are tender. Look at those colors!!

Meanwhile, chop up the scallions and get the lemon ready to juice over the hot vegetables.

Once the vegetables are done, remove them from the oven and immediately add to a large bowl.

Toss the vegetables with the lemon juice, scallions, and parsley (if you want). Add more salt and pepper to taste, if necessary. I love how the vegetables retain their beautiful bright colors even after being roasted. Pretty dish, right?