Harvest Meal

After a lovely weekend in Rocky Mountain House, Jim preaching, myself playing organ for both a.m. and p.m. services on Sunday, followed by a good overnight visit with friends, we arrived home this morning about 11 a.m.  We unloaded our things from the car, had a fresh cup of coffee and relaxed for a while.

By 1 p.m. I was ready to work and went out to the garden to see what needed to be picked.  The bounty included green beans, peas, runner beans, sugar snap peas, carrots, parsnips, beets, onions and small red peppers.  After the snipping, slicing and blanching were complete, I made up a wonderful supper with these ingredients:

ROASTED VEGGIES WITH SAUSAGE

Line a 9" x 12" pan with foil.
Layer:
chunky, diagonally cut carrots
chunky, diagonally cut parsnips
onion wedges
potato wedges
sliced red peppers.
Drizzle with olive oil.

Place in a 350º oven, lightly covered with foil.

Boil some beets until tender.
Slice them into wedges and add to veggies.

Cut Mild Italian sausage into rounds.
Scatter them over the veggies.

Sprinkle all with:
oregano
basil
garlic powder
seasoned salt
coarse pepper
dill
lots of grated parmesan.

Roast until finished, about 2 hours.

It was so delicious I immediately wrote down the ingredients and what I had done, so that I can repeat this meal (maybe once a week this fall!)