Who's That Girl

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WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!

Saturday, March 3, 2012

Roasted Vegetable Heaven

Ahhh. Clearing the fridge.

What do you do in a rush when you have red and yellow onions, red bell peppers, broccoli, potatoes, garlic, squash and zucchini that -- all at once -- are staring at you from the fridge wondering when they will become part of an omelet or a souffle or stuffed chicken breast?

Well... why not just cook them all at once?

Perfect! 

I decided to go for an evening vegetarian meal, tossing all of these goodies together in my roasting pan.

It was simple: I doused them with a little bit of olive oil, salt and pepper and set them to cook for nearly an hour.

Because I had softer veggies mixed in with heavy starch, I made sure to stir the smorgasbord/conglomeration every 15 minutes or so.

It turned out so well that I opted to eat the vegetables alone. I didn't sides. My body was so very pleased with this dish, as was my soul.


3 comments:

  1. I maintain that you can take any vegetable, put olive oil and sea salt on it, and roast it, and it will be delicious. Grating some parmesan over it at the end often helps too :)

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  2. That's just excellent Michele. I am going to have to side with you on that one. Thanks for stopping in.

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