Coming home with a sack of leftover vegetables is not unusual for me. At the end of many of my food styling projects there are often random vegetables left over…one red bell pepper, one onion, a few new potatoes, a lemon, a handful of beautiful okra and a box of arugula along with a half carton of heirloom baby tomatoes were the recent jewels….I just cannot bear to leave them unused and wasted.
The last thing I really want to do at the end of a long day is cook at home after cooking all day while working. But roasting vegetables isn’t really cooking…it is a technique that requires little effort and the reward is a healthy, colorful, relaxing, easy-as-this dinner.
Oven turned to 400 degrees. Longer cooking vegetables go in first after being tossed with olive oil, salt & pepper…..
….quicker cooking vegetables added to the pan halfway through cook time along with a sprinkling of Herbes de Provence. Easy enough to make your own or purchase at most supermarkets or on-line.
Eat healthy and be well.
Early Fall Roasted Vegetables
Ingredients:
- any random selection of vegetables, rinsed & roughly chopped
- suggestions: new potatoes, red bell peppers, heirloom cherry tomatoes or sun-dried tomatoes, okra pods, asparagus, onions, beets, cauliflower, broccoli…whatever you have
- olive oil
- sea salt or kosher salt & freshly ground black pepper
- Herbes de Provence or Italian Seasoning
- freshly grated parmesan cheese
- arugula leaves or baby spinach
Directions:
- Turn oven to 400 degrees.
- Toss roughly chopped vegetables in olive oil, salt & black pepper.
- Spread vegs that take longer to cook out on a baking sheet & roast for 15 minutes. Remove pan from oven and add vegs that take less time to cook to pan. Sprinkle over all with Herbes de Provence.
- Return pan to oven and roast another 12 minutes. Remove pan from oven.
- Serve roasted vegetables with a dusting of grated Parmesan and fresh greens.
Teresa Blackburn www.teresablackburnfoodstyling.com www.foodonfifth.com
