Roasted Vegetables with Mesquite

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Roasted Vegetables with Mesquite

 

2 carrots

2 potatoes

1 yam

1 leek

2 uchinis (and/or summer squash)

(a few cloves of garlic with skins on)

1 cup olive oil

1 Tbsp. fresh ground black pepper (optional)

2 Tbsp. sea salt

1 Tbsp. mesquite meal (www.sanpedromesquite.com) (optional)

a few wedges of fresh lemon

 

Preheat oven to 375 degrees. Hearetily chop all the veggies and toss into a

plastic shopping bag. Add the spices and oil to the sack. Close top with

hand. Shake vigorously until vegetables are completely coated. Pour

veggies into a large glass baking dish and squeeze lemon over them. Bake

for 45 minutes to 1 hour, until tops of the veggies are golden brown.

Serve.

 

 

" I send you love and good dishes --- from my house to yours! "