Roasted vegetables Greek style!

This is a recipe I have been roasting for years. This time of year, during fall harvest,
You will have too much of a good thing like eggplant, squash, tomatoes, potatoes,
Onions, garlic, maybe even carrots!In addition you will need some Olive oil, salt and pepper, oregano and mint.
Also use 1 large can of tomatoes, chopped and layered on bottom of the pan.
This recipe is so easy, simply wash and cut vegetables into large chunks.
Drizzle with olive oil, toss with crushed garlic, salt and pepper, sprinkle with oregano and mint.Use any vegetables you can find.
I would use beets, but only golden or white.
Simply place in a greased roasting pan, cover with foil and roast for at least 20 min in 400 degree oven. Take off the foil and continue roasting for another 40 minutes!
Enjoy! And happy cooking! Serve with a great sourdough to soak up all the
Tasty juices!
 This is adapted from my kitchen and Giada Delourentis! Love her show,
Everyday Italian! 

Chocolate and pecan mini pies

This is a great fall recipe

 pecans are in season!

5 T Butter softened, plus 1 T melted butter

4 0z Cream cheese

1 C Flour

1 T Powered sugar

1/4 t salt

3/4 C Brown Sugar

1/3 C Mini semi-sweet chocolate chips

1 large egg

1 t vanilla 2/3 c chopped pecans

Mix butter and cream cheese until smooth. Blend in flour, just a little at a time, powered sugar and 1/8 t salt. Form into disk. Cover in plastic wrap and chill 3 hours, or day before. Heat oven to 325. Divide dough into 24 balls of even size. Press into 2 12 cup mini muffin tins, making a hole in center and pressing up over rim. Chill. Mix brown sugar, chocolate chips, egg, melted butter, vanilla, and remaining salt until mixed. Place some chopped pecans into the tins, top with mixture and more pecans. Bake 20 minutes. Let stand and run knife around edges to loosen. Remove and place on wire rack to cool.

112 Calories per Mini pie, 7g fat, 2.8 sat fat, 11.3 g carbs, 0.5g fiber,1.7g protein

Happy Cooking!