I was reading over at “Straight to the Bar” about having a snack of roasted vegetables, and it sounded good so I tried it the other night.

Take whatever vegetables you have laying around, slice them up into small pieces, and throw them on a roasting pan with some olive oil and whatever herbs suit your fancy. Roast them in the oven for 15 to 20 minutes at around 375°F to 400°F. When I tried it, I used carrots and cucumbers alongside my chicken drumsticks for the last 15 minutes. The cucumbers came out all right but not great, but the carrots were very good. We put some thyme and onion salt on them along with the olive oil. I definately plan on experimenting further.