Recipe: Roasted Veg + Leftover Ideas

I love it when the weather starts cooling off enough to turn on the oven again! After a long summer of mostly raw salady things, I’m ready to eat my vegetables in a different form. Here is a great recipe that is so easy to tinker with to accommodate whatever you find at your late summer/fall farmers markets!

Roasted Veg
Wash (and otherwise prepare for consumption) and cut into bite-sized chunks any combination of the following (or whatever you have on hand):

sweet potatoes or yams
bell pepper (any color)
yellow crookneck squashes
eggplant (definitely peeled!)
peeled tomatoes (stick a clove of garlic into each half! Yum!)
lots and lots and lots of garlic (depending on how much you love garlic; remember, it gets roasted and deliciously caramelized in the olive oil, so it’s not that overpowering)

Throw all of this into a large baking pan (preferably with high sides so your veg doesn’t escape when you stir it in the oven). Drizzle liberally with olive oil - a few glugs should do it. Sprinkle with salt and pepper and stir it all up. Tuck a few sprigs of fresh rosemary into the nooks and crannies (if you don’t have fresh - which can easily be grown year round on a sunny windowsill - don’t bother with the rosemary).

Bake in a hot (400F or so) oven until you can easily slide a knife into the hardest vegetables (usually the potatoes and carrots). Make sure you stir it a few times during cooking so everyone gets a turn at the top of the heap. I like to turn the oven up to broil for the last few minutes, because toasty vegetables are happy vegetables and the olive oil does lovely things to the veg at the bottom of the pan!

Here’s what it looks like before you cook it:

It’s significantly uglier (though much tastier) after it’s done. You’ll want to taste it right out of the oven and make sure you have enough salt and pepper.

What to do with the leftover Roasted Veg?
The best thing about this dish is that after you’ve enjoyed it in its original form, you can use it for many other things.

Whiz it up in the blender with some vegetable stock and make a wonderful creamy soup out of it!

Fry it up with breakfast meat for a delicious hash in the morning.

Stick it in a quesadilla with lots of gooey melted cheese.

Mash it up with more olive oil or butter (and sour cream, if you are into that kind of sinful deliciousness) and serve as a side dish.

Or, add a can of coconut milk, a couple tablespoons of curry powder, a dash of cayenne, and you’ve got yourself a nice curry. I just tried this and thickened it up with some leftover quinoa to turn it into a well-rounded one-pot meal!

Hey Laura, I think... Recipe: Roasted Veg + Leftover Ideas

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