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Roasted Vegetables

Reviewed: Apr. 9, 2013
This is the first thing I've cooked since chicken and frozen vegetables in about 15 years (no exaggeration). I had a craving for roasted veggies, found this recipe on my phone in the produce aisle. I had to watch videos to figure out how to cut the squash and herbs. (Yes, that's how little I know about cooking.) I never salt my food and didn't include it in the recipe. Next time I probably will add a very tiny bit of salt. Other than that, I was pretty pleased. However, I realized I have a drawer full of knives and not one is sharp enough to cut the squash like on the video. I'll either have to steer away from recipes with things like butternut squash, or go knife shopping. Next time I will reduce the oil and vinegar a bit. The amount for 6 servings left it a little slimy. Adding oil to anything I will actually consume is something I have NEVER done. (Old eating disorder hang-ups; still somewhat fat phobic at least when I have to add fat to food myself.)
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