Roasted Vegetables

Source:  Rochelle. cir. 1990’s

Roasted Vegetables
Roasted Vegetables

Roasted vegetables has to be one of my favorite dishes to prepare. Not only is it a major fall-back dish (something I turn to when I have no real good ideas brewing), but it’s an incredibly guilt-free way of eating. In addition to what I just said, vegetables are an absolute delight to roast. Your options are countless, and should/can be very reflective of your location and season. I always try to stick with local and seasonal in my menus. It’s not as easy nor enjoyable in Switzerland as it was in California. I know now, I was very spoiled in California. Living on our farm, where our farmer grew countless, lovely varieties of heirloom vegetables, well, it was hard to determine which season I loved most.

Vegetables were always in abundance. Our farmer specialized in heirloom varietals. It was a treat. He took the average carrot and made it extremely sexy. Full of flavor, and packed with color.

My favorite season was hard to nail down. Summer was always so lovely, where the fields would be flowing with tomatoes, peppers, lettuce , zucchini, and more. When Fall came around, it was the lovely display of squash and pumpkins. The fields were tattered with orange, and green hues for weeks to come.

I don’t think I can think of an easier, more sustainable meal other than roasted vegetables. It fills a hungry family, and the left overs can be tossed straight into your morning frittata!

Roasted Vegetables

Take the veg challenge.
Enjoy!
Course Side Dish
Cuisine Italian
Keyword Vegetables
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 5 people

Ingredients

  • 2 to 3 stocks vegetables potatoes, carrots, leek, fennel, zucchini, onion, parsnip, cauliflower
  • 4 TBS olive oil
  • 1 to 2 pinches salt and pepper
  • 2 to 3 cloves garlic
  • 1 to 2 TBS gruyère cheese any really, shredded

Instructions

  • pre-heat oven to 200 Celsius Wash all your vegetables and decide to cut them roughly in the same size shape
  • In your large metal bowl, toss all your cut up veg together with your olive oil, garlic and salt and pepper. Pour into large baking dish and bake in oven.
  • Depending of size and types, the bake should take about 30-40 minutes. Toss a few times in-between baking session to ensure even cooking and delicious crisping
  • Take out when baked and golden brown. Serve on a nice platter, and drizzle with shredded cheese, which for me is usually Gruyère.
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