SOMEHOW I have just discovered the joys of roasted vegetables! As we say in the south "So good it'll make you slap your grandmaw!" You know I really don't know why that is a saying now that I think about it. There isn't a person I know that would really be brave enough slap their grandmaw. Down here it doesn't matter how old you are, or how old grandmaw is, she will "turn you over her knee and give you a spankin' you won't soon forget" or "hang you up by your toenails". They are old school, you don't mess with them. Back to the veggies! It happens a lot this time of year that I have a lot of random vegetables from the garden, but not enough of any one thing to make a whole dish. My new solution to this problem is to cut them up, throw them in a dish, and roast them. Oh my this is GOOD EATIN'!!! The tomatoes get almost a sweet sun-dried flavor, the onions almost caramelize, oh it just brings out the best in all of the veggies! I serve it over wild rice, add a grilled meat, or not, and dinner is done. Last night we had this with grilled salmon. It was a hit! Just in case some of you haven't made this discovery yet I'm going to share my recipe, if you can even call it that.
cut up vegetables
sprigs of rosemary
zesty lemon pepper seasoning
parsley flakes (fresh would be even better!)
Put a little olive oil in the bottom of your dish (enough to lightly coat the amount of vegetables you have). Cut up and throw in the veggies. Sprinkle vegetables with lemon juice, salt, parsley flakes, and lemon pepper seasoning. Toss the vegetables to spread out the olive oil. Lay the rosemary sprigs on top. Bake on 475 for 45 minutes. Enjoy.
We dug in before I got a picture of the vegetables when they were done, but you get the idea! I posted my wild rice recipe a while back, you can find it HERE. If you have a favorite roasted vegetables recipe, or a way to use up the random vegetables from the garden, please share! xo, Sam