Category: Side dish OR Main Dish
Time: About an hour
Servings: 4 – 8 depending on serving and amount of vegetables added
Like a lot of my friends, I’m a person who appreciates versatility and simplicity. BUT I don’t want to sacrifice quality and flavor at the table. I also believe that a visually beautiful dish is a part of the eating process.
Roasted vegetables – in season – in the oven or on the grill are one of the most versatile discoveries I’ve made!
This recipe can become a staple side dish that is literally ever changing from season to season. Use it as a holiday side or for every day.
It is a recipe that morphs from a side dish into an amazingly rich and satisfying soup base. AND it is a recipe that can be pureed into a beautiful creamy sauce for chicken breast, fish or other lean optimal proteins.
1 Small Bunch of Celery
3 Small Zucchini
2 Medium Yellow Squash
2 Whole Fresh Garlic Cloves
1 Fennel Bulb
1 Large Red, White or Yellow Onion
3 Small Bell Peppers ( red, green, yellow)
2 Ripe Roma Tomatoes
3 Fresh Thyme Sprigs – stems discarded Thyme chopped
2 Fresh Rosemary Sprigs – stems discarded and Rosemary chopped
1 Fresh Oregano Stem – leaves removed and coarsely chopped
1 tablespoon sea salt
Ground Pepper to taste
2 Tablespoons Olive Oil or Grape seed Oil
Chop all vegetables in to large chunks. Toss with herbs, salt and oil. Place on large rimmed baking sheet ( I use a silpat to line the baking sheet).Roast at 425 degrees for about 1 hour. 45 minutes if using a convection oven
BONUS – Make an entire MEAL from this simple recipe:
A beautiful and fragrant side platter emerges from the oven. You can stop here and serve this feast with your roasted chicken, lean roast or halibut filet! Accompany with a fresh salad for a beautiful dinner!
For a printer friendly format click the fifth icon in “Share and Enjoy” at the bottom of the page…