Incredibly flexible, super simple…big batch roasted vegetables help compensate for the loss of summer.
These babies all spent time in a 400 degree oven, with tougher stuff like squash, peppers and onions hitting the racks first, tomatoes going in last- 10-15 minutes til bursting. Prep time 10 minutes, cooking time for 1/2-3/4 inch chunks up to half an hour. Adding cloves of garlic in their skin add to flavor when you squeeze out the caramel goodness later.
While this veg batch is nearly naked (a quick toss with olive oil and salt), lots of other herbs could doll up the final result (cumin, coriander, cayenne anyone?).
Then have fun. An ez side dish. Serve with rice and hot sauce. Toss with pasta, fresh mozzarella & basil. Layer on your fave crusty bread with chicken and/or cheese . A little balsamic on the hot vegetables adds zip. Works for leftover lunches. If you purée with stock (and choose type and quantity of onion wisely) you've got soup!
Yellow & red pepper
1 quart cherry tomatoes
*roast new or chunks of Idaho potato too – serve with fried or poached egg