Roasted vegetables are so simple and so perfect. Starting in July, we start getting yellow squash and zucchini from Mike Emers, who runs Rose Creek Farm up near Fairbanks. Zucchinis grow practically overnight in Alaska, and we try to use them in as many recipes as possible, without resorting to zucchini smoothies for breakfast!

We serve these roasted vegetables on our lunch line, and together with our romanesco spread and sprouts from our greenhouse they make a wonderful sandwich to take on a hike.

This is a versatile recipe; any one of the vegetables can be left out or substituted. With the exception of the onion, slice all the vegetables the thickness you prefer.

Roasted Vegetables

• 1 green pepper
• 1 yellow pepper
• 1 red pepper
• 1 small red onion
• 1 yellow squash
• 1 zucchini
• ½ cup olive oil
• ¼ cup balsamic vinegar
• 3 whole cloves of garlic, unpeeled (optional)
• salt and pepper, to taste

1) Preheat over to 400 degrees.

2) Slice the green, yellow, and red pepper and place in a bowl. Thinly slice the red onion and add to the peppers.

3) Slice the yellow squash and zucchini and place in another bowl.

5) Mix the olive oil and balsamic vinegar together. Pour half the mixture over the pepper/onion mixture and half over the zucchini/yellow squash mixture and toss to coat. Sprinkle with salt and pepper.

6) Place the peppers and onions onto one roasting pan, and the yellow squash/zucchini onto another roasting pan. If using, place garlic on pan with squash.

7) Roast vegetables, stirring often, until soft and starting to caramelize (about 15 minutes for the peppers, 18 minutes for the squash).

8) When cool, mix vegetables together. Peel the roasted garlic, lightly mash, and add to the mix.