Here is my favorite garden-time meal.
You could certainly grill these on a kebab skewer, but I like the convenience of cooking them in the oven any time of year. Amounts are estimates and you can adjust amounts.
2 yellow summer squash
1 large sweet onion
other veggies you can add: cherry tomatoes, sliced mushrooms, eggplant, bell pepper
oil (I prefer avocado oil, melted coconut oil, or melted butter)
generous spices to taste: salt*, pepper, garlic powder, onion powder, Italian seasoning
Preheat oven to 425 degrees. Cut the carrots and potatoes into cubes or thick slices. Parboil them for about five minutes to slightly soften, and drain. In the mean time, cut the remaining veggies into cubes or thick slices. In a large mixing bowl combine all veggies with oil and spices. Mix well.
Spread veggie mixture on a cookie sheet or two, and cook for about 30 minutes or until tender. To brown the edges, raise the oven shelf to a few inches under burner and turn up the oven to broil for a few minutes, watching carefully so they don't burn.
*I recommend Redmond Real Salt.
We decided to add some cooked chicken to this time, which is added in the picture.