Frugal food: roasted vegetables

While it's too cold to grill outside, you can easily make roasted vegetables in your oven that have that yummy grilled taste, virtually no fat, cost pennies, and are healthy too!

1. Pre-heat oven to 400 degrees.   
2. Peel 3 large wild carrots (not the skinny carrots that come in a bag, ich) and slice diagonally, to maximize the surface area of the carrot slices.
3. Wash 3 yellow zucchini very well, and slice thick diagonal slices as well.
4. Spray a cookie sheet lightly with olive oil cooking spray.  Lay the slices out on the sheet and then spray them with another very light coat of olive oil.   Don't overdo the olive oil. Pop into the pre-heated oven for about half an hour, until the tops of the veggies are tinged with brown.  That's it.
5. You can also do this with peppers or mini peppers. With the mini peppers, I just wash them, and don't slice them or cut out the core.  They make for a beautiful presentation.
6. You can do this with virtually any other root vegetable. The roasting caramelizes the sugar in the vegetable, giving it a delicious sweet edge.
7. Another option is roasted eggplant.  Make it the same way as the zucchini and carrots, but drizzle the top very sparingly with light Italian dressing.

Bon appetit, fellow Cheapskates.

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