Roasted Vegetables

Source:  myself cir. 1990’s

Roasted Vegetables

I’ve been doing roasted vegetables since I was married, so the early 90's, and we had our organic farm. 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. All the vegetables our farmer grew were wonderful. 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 fritatta! Take the veg challenge... Enjoy!
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Cuisine Italian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 5 people

Ingredients

  • 2-3 stocks Vegetables of choice potatoes, carrots, leek, fennel, zucchini, onion, parsnip, cauliflower
  • 4 Tbs olive oil
  • pinch salt and pepper
  • 2-3 cloves garlic
  • fresh cheese to finish when it comes out of the oven, shred your fresh cheese over top for a fine melt

Instructions

  1. pre-heat oven to 200 Celsius Wash all your vegetables and decide to cut them roughly in the same size shape
  2. 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.
  3. 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
  4. 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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