Roasting vegetables and fruit is one of my favorite fall meals. The vegetables taste buttery and caramelized - the fruit is even sweeter. What's not to love?
HOW TO ROAST VEGETABLES
green, yellow or red bell peppers
extra virgin olive oil
spices: rosemary, basil or thyme
PREHEAT oven to 400 degrees and spray a baking sheet with oil.
Cut the vegetables you wish to use into chunks. Place 1/4 cup olive oil in a large resealable bag with the seasonings and add the vegetables. Shake until well coated and put on the prepared baking pan. You may also do this in a bowl.
Depending on the size you cut them into, it will take approximately 30 to 50 minutes to roast until tender.
The roast lemon and limes are delicious when eating mexican food - the juice is awesome squeezed on meat, pico or guacamole.
The roast lemons and limes also make fantastic lemonade or limeade.