Roasted Vegetables: Beets, Potatoes and Zucchini

 I know it's really hot outside, but if you can deal with it, you need to make some roasted vegetables. There are many great choices at the farmer's markets right now:  beets, potatoes, zucchini.

 The best part is, that once you make it through the roasting, you'll have plenty leftover for upcoming meals. You can serve these veggies as part of a green salad, as a pizza topping, or just on their own, cold with some salt and pepper.

Roasted Vegetables: Beets, Potatoes and Zucchini

You can cook all the veggies at once, but I prefer to do them individually so that they each keep their own flavor.


  • 4 to 6 zucchini sliced into rounds
  • 8 to 10 beets, peeled and cut into chunks
  • 10 yukon gold potatoes sliced into rounds
  • 3/4 cup olive oil
  • Salt and pepper to taste


  1. Preheat oven to 425 degrees and place an empty jelly roll pan in to heat up at the same time.
  2. Once the oven has preheated, carefully remove the tray from the oven, pour 1/4 cup of the olive oil onto the tray and place the zucchini on top.
  3. Turn the zucchini slices over several times to coat in the oil and sprinkle with salt and pepper.
  4. Cook for 15 to 20 minutes, until the pieces have browned and softened.
  5. Repeat this process with the beets and the potatoes.