All About Onions
Onions are fun to grow from fall to spring in our region, but they're not all alike. For a summary of types and how to grow them, see Growing Onions from Auburn University's onion growing fact sheets.
Roasted Summer Vegetables
With an abundance of vegetables pouring in from the garden, I like to keep the cooking and recipes simple. This super-easy treat of the season goes great with hot pasta. Chill any leftovers and enjoy them as a cold vegetable salad.
2 summer squash (any type) cut into 1-inch cubes
1 small eggplant, cut into 1-inch cubes
12 small whole okra pods
1 onion, sliced lengthwise into 1/2-inch wide slivers
6 cloves garlic, peeled and halved
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
Preheat oven to 425oF. Line a roasting pan with aluminum foil and coat it with cooking spray. Place vegetables in the pan, add salt, pepper, and olive oil, and toss to coat. Bake for 20 minutes, gently turning vegetables with a spatula every 5 minutes.
Serves 4 to 6