That last blog is so OLD! He's all creaky 'n stuff.

Anyway, I uploaded pictures from my phone onto the computer today, and I wanted to share this one:

That's some leftover Oven-Roasted Veggies that I warmed up in my skillet then added an egg and some shredded cheddar to...:L It was SO GOOD!! I highly recommend it.

So as my blog today I decided to share the recipe I've modified from my Better Homes and Gardens New Cookbook for Oven-Roasted Veggies (they're way good with meatloaf, nut patties, what-have-you...but I'd make them just to have them for breakfast again any day!)

3 medium potatoes (1 pound), scrubbed and cut into 1" pieces
1 medium turnip, peeled and sliced 1/2" thick
1 cup baby carrots, halved
1 medium onion cut into wedges and separated
3 tablespoons olive oil
1 teaspoon oregano
3 tablespoons lemon juice
3 cloves garlic, minced (or 1/2-1 teaspoon garlic powder...I sorta just sprinkle a generous amount in when I don't have garlic handy)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 red bell pepper, cut into strips then halved

Combine all ingredients except pepper in a 9x13" pan. Bake, covered, at 325 for 45 minutes, stirring halfway through. Turn the oven up to 450, uncover and add the peppers, and bake for an additional 20 minutes (stirring once.) Makes 6 side-dish servings.