These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Italian Oven Roasted Vegetables.

From Van Buren Farmers Market

<p>This is the perfect recipe for the every day mother. My mother used this recipe as the perfect side dish to everything. The prep time, cooking time, and cost is extremely low but highly delicious.</p>
Source: Mom's Cookbook (Entered by Terry thomas)
Serves: 4-5
Vegan!

Ingredients
8 oz. baby bella mushrooms
12 oz. baby potatoes
12 oz. grape tomatoes
2 zucchini
5-6 cloves large garlic cloves (peeled)
drizzle olive oil
1/2 tbsp dried oregano
salt and pepper
Parmesan cheese for serving, optional
Crushed red pepper flakes, optional

Step by Step Instructions
  1. 1.Preheat the oven to 425 degrees F.
  2. 2.Place the mushrooms, veggies, and garlic in a large mixing bowl. Drizzle generously with olive oil (about ΒΌ cup olive oil or so). Add the dried oregano, thyme, salt and pepper. Toss to combine.
  3. 3.Spread the coated mushrooms and veggies on a lightly-oiled baking sheet. Roast in the heated oven for 20-25 minutes or until the vegetables are fork-tender (some charring is good!)
  4. 4.Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes (optional)