Scrappy veg on a sunny evening

The greater Seattle area was beautifully sunny and seasonally warm this past Saturday and like many of my fellow citizens I took advantage of the good weather. I wandered out to one of my favorite city parks, Volunteer Park, admired greenhouse plants, and watched happy people throwing frisbees to even happier dogs.

The sunshine notwithstanding, it probably wasn't as warm as I'd thought it would be; even with my wanderings I got home feeling a bit chilled. Roasted vegetables to the rescue! I had some good day-old french bread sitting around and thought that it would be perfect for mopping up the residually sweet roasted veg juices.

Looked around the kitchen and ended up selecting some small red potatoes from the CSA, a chunk of butternut squash, half a green chile and an unseeded jalapeno. Chopped accordingly, tossed with a tablespoon of olive oil, sprinkled with salt and pepper, and roasted at 375 degrees for about 80-90 minutes, turning once in the middle and checking to make sure things were only caramelized (not burnt).

The final product was delicious and worth the wait. Simple, certainly, but great, and with crusty bread accompaniment (and some goat cheese I had in the fridge) it became the perfect nearly-vegan meal for a sunny/chilly early spring night.