Spicy Veggie Mix

Lately I find myself buying random vegetables at the Saturday Morning Market and just figuring out something to do with them during the week.  I love doing this because I add new vegetables that I normally wouldn't cook with to my diet and get a chance to experiment with cooking!

This week I had left over zucchini, yellow squash, and sweet potatoes and decided to mix them all together.

This is a really rough recipe to make however you want!

Ingredients:
Oil (I used Coconut)
Creole Seasoning
Zucchini, thinly sliced
Yellow Squash, thinly sliced
Sweet Potato, cubed

Put just enough oil at the bottom of your pan to coat it.  Cube the sweet potato and cook until softened.  Add zucchini and squash and cook until slightly soft.  Add creole seasoning to taste and mix.

The spices remind me of my mom's old breaded zucchini she used to make.  Mmm mm!

Sweet or Spicy Roasted Sweet Potatoes and Squash

I have decided I am going to try to create one dish entirely on my own each week and I have been craving some nice roasted veggies and here is what I came up with.

1/2 Butternut Squash, seeded and cubed
3 Medium Sweet Potatoes, peeled and cubed
4 Tbsp olive oil
Cinnamon
Nutmeg
Creole Seasoning

I had so many I had two trays, so I thought I would try them two different ways.

First combine all the potatoes and squash and add olive oil to mix around and a little on each pan. Mix around so it the potatoes and squash are lightly covered in oil.  Disperse evenly between two baking sheets.

The Sweet:
On the sweet pan, lightly sprinkle cinnamon and nutmeg to your liking and mix around.

The Spicy:
For the spicy pan, lightly sprinkle with creole seasoning and mix.

Bake in the oven for 45 minutes, flipping every 15 minutes.  If you like them soft, this worked perfect.  If you like them a little crispy, I'd leave them in another 15 minutes.