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How to make Fresh, Roasted, Mixed Vegetables.
Roasted Vegetable Medley.
Making the most of your Fresh Vegetables.
Spring and Summer Vegetable Medley.
Anyone can open a can or freezer bag of vegetables but it takes a special person to go the distance and purchase Fresh Vegetables to serve to their loved ones. Yes, it may take a few minutes longer to wash, peel and cut them up, however, the proof is in the pudding... so to speak. And it really doesn't take too long to put it all together.
Give me your tired, bruised and affordable veggies!
Throughout the year I'm always on the hunt for slightly imperfect fruit and vegetables. My husband tells me I'm a "Jabony Hunter." I'm sure he made that up... but, I guess that's what it can be called. I buy any bruised fruit and vegetables that the supermarket or local market has that can be processed into the recipes that I use. It comes in handy, off season. When I can find onions, tomatoes or any vegetable that we like on sale or on the "Jabony" rack, that is SLIGHTLY bruised, then I option it. I look the vegetables over, very carefully. I don't touch anything that is too far gone. In the Mixed Fresh Vegetable photo I was able to get the tomatoes 3/for $1, the corn, 5/for $1, the peppers, 4/for $1 and the spring onions, $1 a bunch. There are only two in our household, so this vegetable dish will last us for 6-8 meals.
Roasted Vegetable Medley Recipe:
2 Large Eggplants
2 Ears of Corn
3 Red Peppers
1 Green Pepper
1-2 Large Tomatoes
1 Bunch Spring Onions (or scallions)
5 Cloves Garlic
1/4 Cup Olive or Vegetable Oil
1 cup water.
Salt and Pepper to taste.
Break the corn cobs in half. Wash, peel and chop the rest of the vegetables. Peel and mince the garlic. Pour the oil over the vegetables, add the water, salt and pepper and toss until all is coated. You can use a little more oil if needed.
If you are using a Brick Oven, cover the vegetables with aluminum foil for the first 15 minutes. Indoor ovens do NOT need to be covered. Roast in a Brick Oven for 1 hour. Temp. should be around 400-500 degrees. Or spread out vegetables into a deep roasting pan in the kitchen oven. Set indoor oven to 400 and cook for 1 hour or until done. Be sure to stir the vegetables every 15 minutes weather you cook this recipe in a Brick Oven or indoors. Ovens vary, so adjust accordingly. Serves 6-8 adults.
Until we meet again... Francesca27