Save money without skimping on veggies by eating only what’s in-season.
With fall here and winter approaching, its time for the final harvest of tomatoes, bell peppers and other long-season summer growers. Citrus season is already over. Apple season is in full swing. And of course, fall is the obvious time for eating squash, zucchini, pumpkin and sweet potatoes.
But how do you cook all of these inexpensive in-season veggies without having to learn completely new recipes? Here’s what I suggest:
Five-Minute Fall Vegetables
Cook starchy veggies like sweet potatoes, squash, zucchini or pumpkin by simply slicing them up, drizzling some olive oil, salt, pepper and your favorite seasoning on top (like a touch of cinnamon or a little feta cheese), and just sticking it on the oven at 375 degrees for 40 minutes.
It takes about 5 minutes to chop up everything and stick it in the oven. Once it’s in there, you can turn your attention back to whatever else you’d rather be doing. And when you hear the oven *ding!*, you’ll know that fresh in-season veggies are roasted and ready to eat.
It’s simple, affordable and healthy — precisely what I want in a meal.
Photo courtesy M. Napoleon.