Autumn Roasted Veggies

ItalianCookingTips:
As you can see in the photo, I didn’t waste time cleaning the filaments and seeds from the pumpkin: the latter are excellent after being in the oven. I cook them and separate them from the pumpkin when everything is ready.

ItalianCookingTips:
In this recipe, extra virgin olive oil plays an important role. Add some before putting the vegetables in the oven and add more before serving.

ItalianCookingTips:
Spices are also essential. Season the vegetables with plenty of salt, which removes moisture from the pulp and helps cooking, pepper, fennel seeds, oregano and, why not, a little turmeric which is not an Italian spice but adds aroma and color.

ItalianCookingTips:
Use this method instead of boiling the vegetables: you will save their nutritional qualities and the taste will be much, much, much more interesting!