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With fall comes roasted vegetables

Stephanie Witt Sedgwick

Now that it's not so hot out, ovens come back into cooking rotation in many Central Texas homes. Roasting showcases the natural flavors of vegetables, and they go with almost any meats, fish or grain.

Rosemary Roasted Vegetables

4 to 6 (1 1/2 pounds total) thin zucchini, cut into 3/4-inch chunks

1 large or 2 small (3/4 pound total) sweet onion(s), such as Vidalia, cut into 3/4-inch chunks

1 large (8 ounces) yellow bell pepper, stemmed, seeded and cut into 3/4-inch pieces

2 or 3 Tbsp. olive oil

1/4 tsp. kosher salt

Freshly ground black pepper

Six 5- or 6-inch sprigs rosemary

Preheat the oven to 375 degrees. Have ready a large roasting pan. Combine the zucchini, onions and bell pepper pieces in the pan. Add 2 tablespoons of the oil; season with salt and pepper to taste, then toss to coat evenly. Add the remaining tablespoon of oil as needed. Nestle the rosemary among the vegetables. Roast for 20 minutes, then use tongs to remove the sprigs while you toss vegetables. Replace the sprigs and roast for 20 to 25 minutes, or until vegetables are tender and lightly browned.

Discard the rosemary. Transfer to a large bowl; serve warm or at room temperature.