Summer bounty & Roasted vegetables

I recently signed up (and paid) to receive a weekly bounty of organic, local vegetables and sometimes fruit. The first week they surprised me a huge bag of squash, colorful sweet peppers, shallots, zucchinis and squashes and with 5 (FIVE!) melons...one beautiful honeydew and 4 cantelopes. That week I marinated and roasted all the veggies and ate the melons for dessert. Oh yes, and I gave away 3 of the melons. Dan & I can't eat that much melon, although we tried! This week's delivery included a delicious white cucumber, a long "burpless" cuke and a big eggplant. I took this picture after I had already cut and stir fried all the yellow squash and ate the cucumbers. I forgot to take pictures of the squash!

Here's my favorite roasted vegetable recipe:

Rinse and cut into large chunks any combination of sweet peppers, onions, potatoes (any kind: yams, new, yukons) squash, zucchini, carrots, baby corn. Remove the seeds from the peppers. Chunks should be anywhere from 1 to 2 inches in diameter, but try to keep them all uniform, with the exception of zucchini and squash which you should cut a bit larger than the rest, as they cook faster.

Marinade:

1/3 cup sherry
1/4 cup soy sauce
1/4 cup balsamic vinegar
1/4 cup honey (or brown sugar)
5 or 6 sun dried tomatoes, soaked and chopped

Mix the marinade ingredients in a large plastic baggie that can be sealed, or place in a large resealable leftover container (ziplock bags or tupperware). Add all the veggies into your bag or container and marinade for at least 8 hours, but overnight is better.

Preheat oven to 350F (190C) Cover the bottom of a large roasting pan with parchment paper.  If you don't have a roasting pan, a jelly roll pan (a cookie sheet with sides) or a lasagne pan works fine. Place the veggies in the pan in one layer, without overlapping any veggies, and toss the marinade down the drain.

Roast for 45 minutes to 1 hour  until all the veggies are nicely browned and soft. If the veggies were cut smaller, they may be done in less time; larger veggies, more time. Turn the veggies after about 30 minutes to roast all the sides of the pieces.