Roasting Summer Vegetables

Have you ever opened up the fridge and wondered, what am I going to do with all of these fresh vegetables? Well it's happened to me more than once and it happened again about a week ago as we were packing up to head out of town for a week. The quickest and easiest way to take care of an abundance of vegetables is to simply roast and serve them as a healthy side.

Preheat the oven to 350 degrees and let's see what was in the fridge. For me it was yellow squash, white squash, red cabbage, fennel, portobello mushroom, red onion, and thyme. This mix can of course vary but just make sure you are throwing in at least one onion quartered with what you have (becuase onion makes the dish). Clean the vegetables and cut them to suit your taste or needs — I like a rough chunky dice. The fennel I simply split right down the middle like before.  

Coat all vegetables generously with a good quality olive oil — I use Krinos, a greek extra virgin oil from the island of Crete that I pick up at Nick's International Foods in the 3 liter container. Toss the vegetables sprinkling with kosher salt and fresh ground pepper. Place them in a roasting pan and roast in the oven for about 45-50 minutes and that's it!

Serve this dish as a main, side, or toss with some whole wheat pasta — adding some crumbled feta and finishing with more olive oil.

What an easy and tasty way to create a meal and clean up the fridge at the same time. Vegetables are really coming in fast so let's make sure we are using them all up while in the height of the season.  

E.A.T. local E.A.T. well