We didn't cook much this weekend because a) we were out of the house a lot and b) it was just too hot to use the oven. All the vegetables we bought at the farmer's market on Saturday won't go to waste though. I'm planning on making a roast dinner sometime soon. That reminds me...I need new bakeware, like something from
Le Creuset ...the pans we have are so scratched, I know it's not healthy to roast anything in them.

Tip: Cranberry sauce and mint jelly makes the dish really tasty!
Here's my simple recipe on how to make roasted vegetables. Preheat oven to 400 degrees, use sweet potatoes, onions, eggplant, broccolli, mushrooms. Do not use peppers, spinach or any other veggie that might release too much water. Add some salt, pepper and oregano (optional). Bake for around 30-40 minutes