Roasted Vegetable WeekendPosted: February 13, 2011
We’ve been having unseasonably warm weather here this weekend, which is making me think of summer and the delicious roasted vegetable bakes I like to make all summer long. These roasted veggies are great for just about anything you can think of: sandwich fillers, salad toppers, side dishes, or full meals to themselves. They are just so delicious that I had to make two this weekend, in honour of the unnatural amount of Vitamin D I’ve been able to get over the past 2 days.
I’ve decided to begin attaching actual recipes to these blog posts for my reader’s sake, but I warn you – they may be vague and completely adaptable. You have been warned, so if you ever need any clarification on a recipe, just ask!
For this recipe, I would recommend adding a mix of your favourite vegetables. Mine are mushrooms, sweet peppers, onions, and zucchini. If any of these don’t float your boat, you can substitute for cherry tomatoes, eggplant, green beans… whatever! Let your ingredients be your inspiration!
The second bake was for roasted vegetable slider sandwiches I planned on making as my contribution to a potluck and board game night. For this one I used my classic mix of zucchini, sweet peppers, mushrooms, and onion. Friends and family have raved about these, so I thought it would be a perfect edition to a night of scrabble and clue!
For both versions, chop up all ingredients into bite size pieces and place them in a baking dish. I lined mine with tin foil, because this dish is impossible to clean once baked in, I don’t know why. I then covered the veggies in about a tablespoon or two of olive oil (or until all veggies in the dish are well covered), and then doused them in my favourite herbs. For these two bakes, I used garlic (of course!!), italian seasoning, and oregano. You can season with salt and pepper if you like, but I tend to shy away from using table salt in any recipe, if I can avoid it. Apparently Canadians eat far too much salt, and so I’m trying to reduce my consumption.
Roast, uncovered, in the oven at 350 for about a half hour, 45 minutes, or until veggies have reached your desired texture of cooked-ness. If you like a little more crunch to your veggies, cook them less. They should be ready to eat right away, so you can serve then as a side dish while still hot! (This is what I did for the potatoes). The roasted veggie slider sandwiches took a little assembly, but with help from friends, they turned out the be unbelievably delicious additions to board game night.
Each slider was first layered with pesto cream cheese from the pesto man at Old Strathcona, and topped with local and delicious applewood smoked cheddar from the cheese factory. I then put them in the oven to melt the cheese and crisp the buns a little. They came out mouth-wateringly delicious!
Serve while hot and enjoy! hmm…
Jacquie’s Famous Roasted Vegetables
You will need:
2 small zuchinnis
1 medium onion (red or white)
2 sweet bell peppers
6-7 medium size mushrooms
Any other vegetable you love!
1-2 tablespoons of extra virgin olive oil
1 tsp each of (preferably fresh) garlic, italian seasoning, oregano (& any of your other favourite seasonings!)
Preheat oven to 350. Wash and dry all veggies. Chop into bite size pieces. Place all veggies in a roasting pan, sprinkle with 1-2 tablespoons of extra virgin olive oil. Next, springle with all of the spices, and mix well to ensure that all veggies are well coated.
Roast in oven for 1/2 hr to 45 mins, or until veggies are cooked to your liking. (Check on them regularly so that they do not get overcooked by accident. I’ve done this many times!) Serve immediately when ready, as a side dish, as a filler in a sandwich, or as a salad topper. Enjoy! this truly is a delicious and healthy recipe.
*Note! You will be able to make both of these recipes using 100% local ingredients come spring. As of now, Old Strathcona doesn’t cary all essentials for this recipe, but it is just as easy to make a local and seasonal veggie bake using ingredients that are available that time of year. Be creative! Incorporate seasonal squash, cabbage, potatoes and cherry tomatoes. Or, if you’re somewhat picky with your tastes, like me, you can wait until summer for Old Strathcona to carry the summer veggies to make this delicious bake!