Roasted and Sautéed Vegetables

Use whatever vegetables you find to be the freshest! Here we used our very favorite Honeynut Squash, Sautéed Summer Squash and Eggplant.Honeynut Squash:Cut in half and scoop out the seeds and roast in 350 oven flesh side down, for 35 minute or until soft.For the summer squash, sprinkle with salt and your favorite spice (we like Berber, cumin or curry)heat a small amount of olive oil on a pan and sauté the squash flesh side down until lightly brown and just cooked ( the squash with continue to cook- so remove from the pan as soon as it is cooked)Sliced Eggplant in 1 inch thickness and cut round s in half. Sauté in a small amount of oil in a pan until lightly brown and cooked through.Cauliflower: Cut into 2-3” pieces, lightly coated with olive oil, sprinkled with salt and pepper and a small amount of Berber or curry powder and roasted in oven until soft and cooked through.