I make an effort to make dinner during the week.  Tackling dinner while holding down a full-time job can be challenging (and tiring — let’s just be honest).  I’ll be the first to admit that I get stuck in the rut of making the same couple of salads over and over when I’m feeling particularly overwhelmed with life.

Our CSA box has helped a bit in pushing me outside of my normal cooking repertoire (because, like what the hell do you do with kohlrabi?)

This week’s box inspired me to whip up a bunch of spicy roasted veggies which I decided would be perfect for both breakfast burritos one night and tacos the next.

Nothing like cooking once for two meals, eh?

These vegetables are a great end-of-summer blend of things you probably have sitting in your fridge right now (and, frankly, are so easy and delicious, there’s really no reason not to make them.)

Double-Duty Spicy Roasted Veggies

• 2 medium squash, diced (I used round zucchini, but any summer squash works here)
• 1 medium yellow onion, diced
• 2 large bell peppers (any color you like — I used a mix of green and red)
• 1 cup corn kernels (cut off the cob or frozen)
• 2-3 tsp. cumin
• 1/2 tsp red pepper flakes
• 1/2 tsp chili powder
• 1/4 – 1/2 tsp cayenne pepper (to taste)
• olive oil
• salt and pepper

1. Preheat oven to 425°.
2. Place all veggies onto a large baking sheet.  Drizzle with olive oil, sprinkle with salt and pepper, and add all the spices (feel free to just eyeball the amounts — it doesn’t need to be exact, by any means).  Toss everything together until evenly coated, then spread out the veggies so they’re in a single layer on the pan.
3. Bake 15-20 minutes, until desired done-ness is reached (I wanted a little bite left in mine, so I just did 15 minutes).

Post on our breakfast burritos and taco feast coming up!