It’s Labor Day! No work! Yay!
It’s been a really, really chill day. And, though it’s only 7 pm, I’m exhausted. A girl can only take so much relaxation in one day!
Lest you think that all I did was sit on my duff, know that it wasn’t all fun and games. Lindsey and I knocked out 5 miles this morning. Go us! I was less than thrilled when she suggested that we do that route. That feels like a really long ways now, despite the fact that just a few months ago that was a normal distance; so normal, in fact, that it was a distance that we could manage in the time between leaving work and needing to eat dinner.
Today, however, it was a bit bigger of a deal. Once we returned home, having run and conquered, we decided a dip in the fountain was in order. Because, honestly, what would feel better than splashing around in some cold water after a hot run? Nothing, I tell you. Nothing.
In other news, today, the interns for the 2010-2011 year arrived. Yay! I signed up to take a vegetable dish to the welcome potluck tonight. I was going to just do a veggie tray, but then, in the spirit of trying new things, I decided it was high time that I try my hand at the art of roasting vegetables (it’s all in the little things, friends!)
Roasting vegetables is absolutely nothing to be afraid of, I discovered. First, chop your veggies. I used:
- 1 green pepper
- 1 head of broccoli
- 2 potatoes
- 1 summer squash
- 3 carrots
- 1 zucchini
- 1/2 a red onion
Now, dice it all up and put it in your pan. I used a 9×13 casserole dish. You can use any size you want to, just adjust your veggie amounts accordingly, bearing in mind that a lot of vegetables, due to water content, will shrink as they cook. As such, don’t feel like you’re filling it too full…just make sure nothing falls out 🙂
Once they’re all chopped into bite size bits and in the casserole dish, drizzle 1/4 cup extra virgin olive oil over all the veggies and toss it all together so that the EVOO coats everything.
THEN…don’t forget your spices! I sprinkled garlic salt, pepper, rosemary (yum!), and oregano on top and then tossed it all together again so that the spices mixed around. Use whatever spices your prefer in whatever amounts.
Now, pop it into your (preheated to 350 degrees) oven and let it roast for 70 minutes, stirring occasionally.
And there ya have it! Roasted vegetable goodness!
Enjoy the last little bit of the long weekend, friends!