Farmers' market organic produce. I am exploring new recipes since I will soon be cooking for just myself. I enjoy roasted vegetables. I cut up zucchini, yellow crook-neck squash, red onion, and purple, red, and white fingerling potatoes. It was so colorful that I had to take a picture. Then I sprinkled it with minced garlic, drizzled it with olive oil, and seasoned it generously with basil. I don't usually cook with salt, but I used a little to help bring out the flavors. I roasted it in the oven occasionally tossing the veggies until they were cooked but not mushy. The seasoning was not enough. I tried thyme the last time I roasted veggies, but it wasn't enough either. I am still learning. Any suggestions?
My son said I was starving him and that it needs meat and gravy. *sigh*