Thursday, July 28, 2011

Mid-Summer Roasted Veggies

This time of year brings long, humid days and warm nights. It also brings tomatoes, berries, corn, cabbage, summer squash, and this year, prayers for rain! In spite of the water shortage our crop is good and we keep getting new things to harvest each week. This week I can't think of anything more wonderful to eat than a mixture of all of these veggies roasted or grilled to perfection. They are so satisfying on their own, but they are also a blank canvas just waiting for your own personal creative finish. You can adjust this recipe in countless ways, using any combination of in season vegetables. This week I used summer squash, potatoes, onions, fresh garlic, green beans, tomatoes, and kohlrabi. Simply cut veggies in size you desire, anything from a small chop to wedges works well.           

Mid Summer Roasted Vegetables

Any combination of veggies chopped to desired size
Olive oil
Real salt
Herbs and spices as desired
Lemon or lime juice as desired
Toss the veggies with the olive oil and roast at 450 for 15-20 minutes until fork tender and starting to caramelize. The high heat helps enhance the natural sweetness of the veggies.  If you prefer to grill you can use a grill pan, make a foil packet, or even use a cast iron skillet right on the grill. Direct heat grilling works great for some veggies when cut in larger slices, or depending on your grill. You will want 3-4 inches of space between your heat and food! 


Now the  real fun begins! This week I added brown rice penne pasta, and lemon juice to  mine. Basil, and parsley were a perfect herbal companion. I added the lemon juice at the end and sprinkled the salt at the end as well. 
Other pleasing combination's are cumin, cilantro and lime juice.  Serve in whole grain tortillas with fresh salsa and guacamole! YUM!
Rosemary, garlic, and greens are another great addition. Top with balsamic vinegar at the beginning of roasting for a deep unique flavor. Serve on toasted french bread, topped with Parmesan cheese if desired.
For an asian twist add sesame seeds , red pepper flakes, and squeeze orange juice instead of lemon. Top with a few shakes of Tamari or soy sauce and serve over rice.
  I don't use meat, but almost any type would be a delicious addition to this meal.

If you have never used 'Real Salt' before you may have thought we accidentally gave you a bag of sand in your share this week! Real Salt is a great addition to a healthy diet. It has not been chemically altered or otherwise processed to remove the naturally occurring trace minerals present in the salt. Like many other foods, your body is better able to process things that are closer to their natural state.  We think the slightly sweet taste of real salt lets you use less as you compliment your food with it's flavor. And it is just so pretty! 

Please post your roasted veggie variations so we can try yours as well! Enjoy!


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