Happy Wednesday Wonderful Weaders (yeah, that’s right…….”readers” with a “w”)!!
The beautiful, talented and accomplished Ms. Jessica Rea inspired me to make a roasted veggie medley of my own. After all, if you know me at all I’m a sucker for roasted veggies! I went to farmer’s market on Saturday and got a bunch of beautiful, local, fresh veggies and put together this little number. Enjoy!
Roasted Veggie Medley:
2 small heads broccoli
1/2 head cauliflower
10 small bell peppers
3 white squash (or zucchini)
1 butternut squash (raw, cut into chunks)
1 large leek
1 large green onion (with bulb)
1 bunch heirloom various color carrots
1 “boat” mushrooms (there’s this guy at the Sat farmers market in SB that has the most beautiful mushrooms, I have no idea what kind the are but OMG)
6 sliced cooked bacon
1/2 cup walnut or olive oil (fat of your choice is okay too)
1/4 cup chopped fresh oregano
Salt, pepper, garlic powder, cayenne pepper
Preheat oven to 375. Get out a BIG bowl. Cut all the veggies to sizes you like, make sure the onions and oregano are a bit smaller than the rest of the items. Toss in the fat of your choice, I used EVOO, add bacon, sprinkle with salt, pepper, cayenne pepper and garlic powder. Roast for 15 minutes and check them. I broiled mine for about 3 minutes after because crunchy broccoli and cauliflower drive me WILD (it’s not sexual, I don’t think…)!
Get creative here! Whatever you can throw in your basket at the farmers market can go into this mix. This is also AMAZING for leftovers and lunches too.
Live to Thrive,