Roasted sweet potatoes, onion and zucchini

Sautéed breaded pork chops,  roasted veggies and applesauce .

DESSERT! Layered Chocolate cake with whipped cream topping.

SWEET POTATOES I ROASTED FIRST.  Added zucchini 5 minutes before serving.

4 cups chopped peeled sweet potato 

1 sweet onion, cut into wedges

2 tsp. Garlic powder 

3 +tablespoons olive oil

1 pinch salt and ground black pepper to taste

Mix sweet potatoes, onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan. 425 for 25 to 30 minutes.

Zucchini 

1. Preheat: your oven to 400°F (200°C). 
Slice: the zucchini into 1/4- to 1/2-inch rounds or spears. 
Toss: the zucchini with olive oil, salt, pepper, and your favorite seasonings, such as garlic powder or Italian herbs. 
Arrange: the zucchini on a baking sheet in a single layer, ensuring pieces aren't overlapping. 
Roast: for 10-25 minutes, checking for tenderness. 
Serve: immediately. 



























I roasted sweet potatoes 

PS. ADD MORE OLIVE OIL SO NOT TO HAVE VEGGIES dry out TOO MUCH!