When the Veggie Craving Strikes

Specifically, the roasted veggie craving.

First, let me state for the record that if I had anticipated wanting roasted veggies twice in one day I would have just roasted off a bunch at once and set the rest in the fridge for later.  As it turned out, that was okay, since I varied the veg just a little bit.

At lunchtime today I roasted some zucchini, onion, garlic, and mushrooms in some evoo, salt and pepper.  10 minutes later they were perfect and ready to add to my quesadilla.

I used just enough cheese to act as some glue and I added a few pickled jalapenos and some sour cream for dipping in.  It was perfect.

Then as the dinner hour neared, I opened the fridge, remembered those luscious veggies and started assembling again.  This time, I left out the garlic and added some broccoli, as well as some of Penzey’s Florida Seasoned Pepper.  When the veggies were hot and roasted I added one small can of chickpeas (rinsed and drained) and the juice of half a lemon.  I topped the whole thing off with some snipped fresh chives and some feta cheese. I couldn’t have asked for better.

The best part about roasting veggies is that the sky is the limit.  Any vegetable that is in your fridge or pantry is acceptable for roasting.  Heat the oven to a hot 450ºF and drizzle your vegetables with oil, salt and pepper, and you’re good to go.  If you’re feeling particularly decadent, add some butter as well. The only vegetable that I’ve had roasted that I didn’t care for was…well…hmm. I guess that would be rutabaga, but since I really don’t like rutabagas anyway, I guess that doesn’t count.   Vegetables spread thinly on a baking sheet or in a baking dish will take about 10 minutes to roast- more if you like them darker and more crispy.  The only thing to watch out for is the garlic, if you mince it fine keep an eye on it so it doesn’t burn.

Roasted vegetables are great things.  Keep an eye peeled here as they are going to feature predominantly over the next few days.