Vitamin Blast: Roasted Yellow Squash, Strawberry Tomatoes and Sweet Potatoes

After a night of debauchery, I needed a meal that would pump vitamins and nutrients into my system to counterbalance the abuse from too much food and drink. Last night was the Voracious Tasting at the Paramount Theater. It was lots and lots of small tastes of all kinds of foods - New Orleans style, Italian, Northwest, cupcakes, wood-fired pizza, elixirs, fried grasshoppers (no I didn't try them), gin drinks, vodka drinks, wine, beer. And then we ended the night at Lola for more wine and fresh donuts before we headed back to Hotel Max. It was a great time with great friends!

This morning we had breakfast crepes and walked through the market, where we stopped at Sosio's to buy fresh produce, including yellow squash, strawberry tomatoes, artichokes, and avocados.

Ingredients
Yellow squash, sliced
Small fresh tomatoes, sliced in half
Sweet potatoes, cut into fry size
Kale
Garlic, minced
Maldon Sea Salts

To roast the veggies:
Heat oven to 425 degrees.
Toss sweet potatoes in olive oil and spread evenly on a baking sheet.
Sprinkle lightly with sea salt and put into oven.
Toss yellow squash in olive oil and spread evenly on a baking sheet.
Add the tomatoes to the other end of the baking sheet, cut side up.
Bake them for 15-20 minutes.

To saute the kale:
Heat the minced garlic in olive oil.
Add the kale and a sprinkle of smoked sea salt and gently toss to cook.
It should only take 3-4 minutes. Keep from overcooking the kale by turning off the heat before it's completely wilted.