Roasted Summer Vegetables
Cut vegetables in 1" chunks or slices. Use zucchini, yellow squash, mushrooms, sweet and chili peppers, small red or gold potatoes, eggplant, peeled garlic cloves and onions. To serve two generously, you will need about four cups altogether.
Toss with a generous sprinkling of herb mix (see recipe for Mediterranean mix below) or whatever seasoning sounds good and salt to taste.
Mix with a good fruity olive oil until lightly coated. Spread in a single layer in a broiler or jelly roll pan and roast at 375 degrees until the vegetables are tender - usually about 30 minutes. If you wish to grill them, put in a grilling basket and heat the grill to 375 or medium heat for charcoal. Grill, tossing the vegetables around until tender.
Serve sprinkled with feta cheese and a splash of balsamic vinegar.
This makes a great side dish to any protein, or a main dish when tossed with warm cooked pasta and freshly grated Parmesan or Asiago cheese. Leftovers are delicious on top of sliced crusty bread or made into a panini.
Mediterranean herb mix for vegetables, fish, chicken
1 T. dried thyme
2 T. dried oregano
1 T. dried marjoram
1 t. dried rosemary, crushed
¼ c. sea or kosher salt
2 T. paprika
2 T. black pepper
1 t. dry mustard
1 T. garlic powder
1 t. crushed red chiles
Mix and store in glass jar in dark cabinet. To use as a marinade, add a tablespoon to ¼ cup olive oil and ¼ cup vinegar of choice. Or, sprinkle on vegetables for roasting or chicken thighs, fish filets or portabello mushrooms for grilling.
©Kate Jerome 2019