Early Fall Roasted Vegetables, E.A.T. # 19

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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.

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Oven turned to 400 degrees. Longer cooking vegetables go in first after being tossed with olive oil, salt & pepper…..

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….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.

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Eat healthy and be well.

Early Fall Roasted Vegetables

  • Difficulty: easy-as-this
  • Print

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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:

  1. Turn oven to 400 degrees.
  2. Toss roughly chopped vegetables in olive oil, salt & black pepper.
  3. 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.
  4. Return pan to oven and roast another 12 minutes. Remove pan from oven.
  5. Serve roasted vegetables with a dusting of grated Parmesan and fresh greens.

Teresa Blackburn    www.teresablackburnfoodstyling.com      www.foodonfifth.com

“Rustic Ratatouille Tart for the January Dark” (Gluten Free)

rustic ratatouille tart

“The days are short, The sun a spark Hung thin between The dark and dark. (Poem by John Updike, “January”)

January has been a month of extreme cold & many sunless days. It has been a month of long days for me on photo shoots..arising before dawn and returning home way after dark. It has been a month to test the hearty, tire out the tireless and make us all yearn for lighter times.

In January I crave homey foods such as rich hot soups, winter greens salads with crusty homemade croutons, roasted vegetables of any kind topped with crumbly cheeses.  Comfort foods that are easy to make but complex in flavor…dishes that I can whip up from whatever is in the pantry & refrigerator at any given time…dinners that require no grocery runs or long lists of ingredients.

Ratatouille Tart

This gluten-free “Rustic Ratatouille Tart”  is one such dish. It is quick and easy, full of roasted vegetables encased in a whole grain crust and topped with a good feta cheese…a pretty perfect meal for a dark winter evening.

Ingredients: Grape or Cherry tomatoes, Squash of any type, Onions, Bell Peppers, Garlic Cloves  (or use whatever you happen to have on hand such as potatoes, cauliflower, broccoli, eggplant, etc.) cut vegetables into bite size pieces except for tomatoes & garlic cloves

Olive oil, Herbs de Provence (recipe for making at home here)  or Italian Seasoning, Salt & Black Pepper

1/2 cup shredded Gruyère Cheese

1/2 cup good quality Feta Cheese

For whole grain pie crust: 1 1/4 c.  King Arthur gluten-free whole grain flour blend + 1/4 tsp salt +  7 tbsp cold butter cut into small pieces + 1 cold egg

1 egg + 1 tbsp water whisked together for brushing on crust before baking

whole wheat crust & vegetables to roast

Directions:

1. For pie crust mix flour & salt together in a food processor. Add cold butter cut into small pieces. Pulse until mixed somewhat. Add 1 egg to processor, pulsing as you add, until dough forms into a ball. Remove from processor, flatten into a disk, wrap in plastic & chill until ready to roll out. (This only takes a few minutes to make. A store-bought crust works just fine too.)

2. Preheat oven to 400 degrees. Place vegetables on a sheet pan. Drizzle vegetables with olive oil, sprinkle Herbs de Provence, salt & black pepper over all. Roast for about 15 minutes just until tomatoes collapse & other vegetables are still firm. Remove pan from oven. Set aside to cool somewhat. Turn oven to 350 degrees.

3. On a flat surface dusted with additional whole grain flour roll dough out to a circle about 14 inches in diameter. Edges can be ragged and uneven. A gluten-free crust is not as “elastic” as a high gluten flour crust, more like a short-bread crust.

Pie crust

4. Sprinkle crust with shredded Gruyère Cheese. Pile roasted vegetables over cheese,  leaving a 2″ edge all around uncovered.

shredded Gruyere over crustroasted vegs on crust

5. Gently fold edges of crust up and over the vegetables leaving  center open. Brush crust with egg wash. Sprinkle feta crumbles over vegetables. Transfer tart to a baking sheet covered with parchment & bake for about 25-30 minutes or until the crust is golden brown and crisp.

Pie crust filled with vegs

Ratatouille Tart

Stay Warm. Keep it simple. Eat well.

Baby it’s cold outside!

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