This is one of my favorite fall dishes, though it’s not much of a recipe!
2 large potatoes
1 yellow squash
2 bunches broccoli
1 pepper (green, red, or orange)
11/2 cup sundried tomatoes
1/3 cup olive oil
Chop all veggies to bite sized (remove skin if desired). You can add in others if they are handy and sound good. Mix in oil and seasoning. Pour into a large baking dish (I like cooking this in a stone roasting pan) and place in oven at 450* and cook for 30 minutes (turn veggies in pan every 10 minutes or so for even roasting). Add foil over pan and cook and additional 20 minutes or until done. Good hot or as leftovers cold in salads or wraps. Yummy!
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