More roasted veggies

In addition to pesto potatoes, I also made this dish of roasted veggies, some of which came from our garden.

So this is baby golden potatoes (quartered) and then diced carrots, chiogga beets and onions. I tossed them with a little rosemary, thyme, salt and pepper and olive oil and roasted them for about 30 minutes.

Today I ate the first tomato from our garden, and it was wonderful. The watermelon is about five inches long now, which is pretty exciting. Now I’m trying to convince Mike to make a carrot cake with those big purple carrots I picked the other day.

And by the way, thanks for your sweet comments here and on Facebook about the dogs. They have a followup appointment next Wednesday, and so far they seem to be doing well.