Crazy Veggie Roast

Three days ago I picked up my 4th CSA. This was a great haul. Potatoes, carrots, kale, baby lettuce, chard, beets with the greens, garlic, herbs. Now the squashes are coming - zucchini, yellow squash and a little green one, some okra too (that will be another blog-okra to northeners is a forgien veggie). I worked today and came home hungry - stopped to work out on the way home too- on top of the hungry the sky was threatening rain. No a good grilling night. Instead I had a little roasting fit. All the veggies got roasted in the oven at 450 degrees with a bit of olive oil. Easy peasy!! Fingerling potatoes and carrots with rosemary and pepper. These potatoes are beautiful things - pink skin and pink flesh. The next pan was zucchini and yellow squash with olive oil. I did one of the okras to see what would happen. Not bad - roasted okra is ok, I would not make it a meal, but not bad. It worked well mixed with the squashes.
Pan #3- roasted beets. When the beets were soft they got chopped walnuts and gorgonzola, back into the oven and.... yum.
While the veggies were roasting I started the beet greens. Sliced onion browned in olive oil, add sliced red pepper, pop in chopped beet greens and saute until the greens are tender.
So the veggies are all taken care of, time to start the fish. I found some talapia in the freezer, thawed it out, dredged it in chipotle mayonise and then cornmeal. This cooks for 3 minutes on each side in a non-stick pan with a tablespoon of olive oil - it comes out crunchy on the outside and soft on the inside.
The entire meal is done without a recipe. Not too taxing and very yummy in my world. Gluten free and healthy. TaDa.