Roasted Zucchini, Onions, Peppers and Tomatoes

Oven roasting intensifies the flavor of many vegetables, giving a browned and often crisped exterior, against a creamy, soft feel inside. It's one of my favorite ways to cook them, and they're a perfect addition to your table any time of the year.

Roasted Zucchini, Onions, Peppers and Tomatoes

It's mid-October and that means that we just finished up with "America's Largest Block Party" down here on the Mississippi Gulf Coast. If you have a classic car, or even if you just love them, but you've never been, I don't know why! Put it on your calendar and get on down here next year and check it out. It's quite an event, there are beautiful cars everywhere, and it always starts the first weekend in October every year, continuing on through the next Sunday.

The weather has been perfect for it too, as it usually is for this event. By October, things have usually cooled off a tad here in the Deep South finally – mid-80s during the day and low to mid-60s at night. There was one night there on the ball field with No. 1 Grandson that I was literally shivering in a t-shirt and jeans! Humidity has not been too bad either and frankly that's really the biggest factor around here because even when the temperature is up, if the humidity is down it's pleasant, and that it has been. Really gorgeous weather.

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