Roasted Summer Vegetables

With the ABUNDANCE of Farm Share vegetables we have gotten in recent boxes and little time we've had in the kitchen lately, I'v been at a loss at times to get through all that we have.  Not a problem, especially when I have friends to give some produce to, like my BF who loves beets (and I love giving them to her!)

A couple weeks ago we had a ton of summer squash, Patty Pan squash, zucchini, potatoes, and a couple carrots I really wanted to use.  So, I simply cut them all on the bias, about 1/4-1/2 inch thick slices, tossed them in olive oil and and pepper, and sprigs of thyme, and roasted them in the oven.

I set the oven to bake at about 400 and they roasted for I think about 45 minutes.  They came out still crunchy but just cooked enough to bring out the vegetables' sweetness.  A very easy, quick way to use a large amount of produce!  Roasted vegetables could stand alone as a meal (on a bed of couscous, perhaps?) or works wonderfully as a side (with grilled chicken or fish?).  Enjoy your veggies!