Saturday night I made this recipe, inspired by a dinner I had at a non-veg friend's house a few months back and taking full advantage of the Santa Barbara Farmer's Market bounty: French fingerling potatoes (about 1/2 lb) from Out Of Step Farms, asparagus (1 bunch), yellow summer squash (3 ea), spring onions (1/2, sliced) and organic tofu from the Isla Vista Co-op.
Here's what you do:
Clean and chop veggies into large chunks. I cut the ends off the asparagus and then diagonally sliced into threes. You want the tofu large--a slightly large bite-size.
Grease a pan or baking dish with safflower oil and throw all the veggies and tofu in. Lightly season with salt and pepper if you like and then pour in 1 cup of vegetable broth (organic and homemade is best, but any kind will do. Watch out for those with high sodium!). Then simply put in a preheated oven at 375 degrees Farenheit for 30 minutes at which point you want to mix the roasting veggies and add more broth if needed (you want to have a bit of delicious juice when you're done). Turn the dish around and bake for 15 minutes more. Check that all the veggies are cooked through (I was most concerned about the squash, since crunchy warm squash gives me nightmares) and ENJOY!