I love roasting veggies. It is an easy way to get something really tasty without a lot of effort. It is also a great way to use a lot of veggies before they start to go bad.
For this week’s roasted veggies, I added a little twist. We have the usual suspects of Yukon golden potatoes; red, yellow, and orange bell peppers; and carrots. I added zucchini and an Fuji apple to spice up the flavor. The apple looks a lot like potato when cooked, and then surprises you with its sweetness.
I bedded the roasted veggies on a pile of fresh quinoa, and garnished with fresh Italian parsley. I think the combinations works really great together. Tasty!