Come to the Table: Roasted Vegetable Plate

Well, this is it. The 6th and final week of the Come to the Table series. I couldn't think of a better way to celebrate the blogs the first anniversary than with a series all about my love for food, hospitality, and life around the table. I hope you made some of the recipes and that they will become regulars in your home.

We are ending this with my moms birthday celebration meal, a Roasted Vegetable Plate. There is nothing my mom loves quite more than a big plate full of veggies for dinner. Add a side of greens, butter beans, and black eyes peas and I am sure she will have died and gone to heaven 🙂

Come to the Table: Roasted Vegetable Plate squash, zucchini., potatoes, bell peppers and eggplant on a white table

This is another no recipe recipe - which as you know are my favorites. Just a couple key things you will need:

veggies that are in season
olive oil
salt, pepper, and garlic powder

Keep it simple and delicious. Preheat your oven to 400 degrees. We were on the tail end of summer when I made this recipe and squash and zucchini were still in their prime. Now, that's it's fall throw in sweet potatoes, butternut squash, carrots - all the root veggies - yum! Maybe add a dash of cinnamon to them....the possibilities are endless!

Come to the Table: Roasted Vegetable Plate raw cut veggies on a lined baking sheet

I went with asparagus, squash, zucchini, eggplant and a bell pepper. Slice any way you would like and place on a lined baking sheet. Drizzle with a little olive oil and seasonings. Toss gently with your hands to make sure they are all covered and place in the oven.

Now I like my Roasted Vegetable Plate a little more on the "borderline burnt and crispy part" so I will leave them in to roast a little longer than 30 minutes. It depends how thick you cut your veggies and your preference of roast but start checking around the 20-minute mark to see if they are done to your liking.

Once they are out to arrange on a large platter, squeeze some lemon over it and sprinkle with some fresh basil and wha-laa, we are ready to eat! This would go great with Parmesan Chicken, Baked Pesto Chicken, on top of a hearty quinoa bowl with roasted salmon or just enjoy along by itself! I paired this plate up with my Garlic Smashed Potatoes and had the best lunch. It makes a beautiful and easy side to serve at a dinner party or just as easy to make for dinner for 2.

Come to the Table: Roasted Vegetable Plate on a blue background plated with the plater in the background

Make sure you watch the video linked along explaining a little more in depth my love for this series, thanking my mom for how she taught me how to cook and love entertaining and yummy things to come. Let me know down below what your favorite recipe from this series was! And stay tuned.....we have some very October and Fall things coming for the rest of this month! 😉

me holding a fork next to a plated Come to the Table: Roasted Vegetable Plate

Recipe