When we're not doing Yoga, we roast a lot of vegetables around here, lol 😂 I start by preheating my oven to around 400F. I line a few baking sheets with parchment paper, eventually load them up with cut veggies sprinkled with sea salt, a few grinds of black pepper, a liberal drizzle of extra virgin olive oil and often fresh herbs sprinkled on top. Fresh rosemary is good on potatoes, fresh thyme is good on oven roasted ratatouille, fresh sage is good on butternut squash and so it goes. I roast veggies in the oven when it's cold outside and I've been known to grill veggies, like corn or peppers when it's hot outside. I'm ready for cold weather and even some rain, should we be so blessed to have it. Anyway, there you have it baking dishes filled with ratatouille which I removed from the baking sheet, placed ever so nicely in the lively red baking dishes and served with grilled lamb chops, marinated in rosemary, garlic and olive oil. Ingredients a...