I can really tell I’m ready for spring because I’ve already started buying and roasting summer vegetables even though it is way too early to even think that one day it will be warm again (pity party!).
In the winter, I keep my pantry baskets full of hearty root vegetables and tubers. Roasting these staples is quite different from roasting delicate summer squash because the cooking time is much shorter. Less cooking time prevents them from developing that deep woodsy caramelized flavor that makes roasted beets, potatoes and carrots so delicious. I try to make up for that by adding a sprinkling of herbs and garlic. A light drizzle of rich balsamic vinegar added just before serving gives the vegetables a tangy brightness.
Now, if it were only this easy to whip up some warmer weather…
Roasted Vegetables you’ll need… let’s get to it… cooking know how…
prep: 20 minutes
cook: 15 minutes
¼ cup olive oil
3 cloves garlic, finely minced or pushed through a garlic press
2 tsp. salt
1 tsp. black pepper
2 Tbsp. dried rosemary, thyme or sage (or any combination)
6 oz. onion, cut into 2-inch wedges
6 oz. broccoli florets, about 2-inches each
6 oz. red bell pepper, cut into 2-inch pieces
6 oz. mushrooms
6 oz. yellow squash, cut into 2-inch pieces
6 oz. zuchnni, cut into 2-inch pieces
Move one oven rack to lowest level; move another oven rack to 4 inches below broiler. Preheat the oven to 425°F. Line a large sheet pan with foil and set aside.
Whisk the olive oil, garlic, salt and dried herbs together in a bowl large enough to hold all of the vegetables.
Add the vegetables to the bowl and toss gently to coat evenly; pour vegetables out of bowl and onto foil lined sheet pan.
Roast for 25 to 30 minutes on the lowest oven rack; serve immediately
• Want a punch of flavor? Drizzle balsamic vinegar over vegetables just before serving.
• If you have fresh herbs on hand, pour the vegetable mixture (coated with the olive oil, salt and dried herbs) on top of whole sprigs of fresh rosemary, sage or thyme.
let’s get to it…
cooking know how…