I’m still getting my organic basket every week, but with my dad in town, the veggies go much quicker! This week I had some cucumbers, which is pretty much the only vegetable I don’t like, so I decided to try something different: how about roasting them in the oven? This roasted potatoes and vegetables dish is super easy because you can just add whatever vegetables you have, the cleaning is minimal because of the aluminum foil, and during the 45 minutes it takes to be ready, you can go on a 4 mile run!

Roasted Potatoes and Vegetables

Roasted Potatoes and Vegetables

2 lbs potatoes – peeled and cubed

1 cucumber – peeled and cubed

2 crookneck squashes – cubed

2 tomatoes – diced

½ onion – diced

¼ cup olive oil

1 tbsp. Italian Seasoning

Salt and Pepper

In a bowl, mix all the ingredients until the vegetables are coated with the olive oil and herb mix. Line a large casserole dish with aluminum foil and spread the vegetables in it. Bake at 400 degrees for 45 minutes or until tender.

Makes 4 servings of 350 calories each.