Kelly’s Roasted Vegetables
Thursday, July 17th, 2008 
If there’s one person outside my family — which, not to brag, includes numerous excellent cooks — whose cooking I really admire and am inspired by, it would be our good family friend Kelly Branson. She can do everything from comfort food and cookies to fancy party food, always making it look easy and elegant — and everything is always delicious.
When Matt and I got married, Kelly and her daughter Meg, who I’ve been friends with since I was about 8, hosted a Bridesmaids Brunch for me. With the invitations, they enclosed recipe cards for the guests to fill out, so now I have a wonderful box of recipes from my family and friends. Kelly filled out several cards, and one of them was for her baked ziti with these roasted vegetables. Someday I’ll pass along the recipe for the baked ziti, too, which is delicious, but last weekend I just made these roasted vegetables. As Kelly says, “I could eat these roasted veggies all day – spread on crackers, pizza – cold, hot, yummy, yummy, yummy.”
Recipe after the jump….
