Wednesday, July 11, 2007

Summer Vegetable Roast

I went to the farmers' market yesterday still thinking about the hash I had eaten at Zingerman's. So, it was no wonder that the first thing I purchased were sweet potatoes. I ended up with a nice, colorful assortment of vegetables which made for a very lively roast.

Vegetable Roast

1. Coat with flavorful olive oil and season with sea salt and pepper:

1 large sweet potato, peeled and cubed
4 small purple potatoes, peeled and cubed
1 red bell pepper, cut into strips
1 medium zucchini, cubed
1 summer squash, cubed
4 to 6 cloves of garlic, crushed
1 large package of small mushrooms, cleaned, uncut

2. Bake in a 400 degree oven in an oiled roasting pan until tender, approximately 30 minutes

3. While vegetables are roasting, steam or boil a bunch of chopped and stemmed kale until tender. Drain well and squeeze out excess water.

4. Melt a pat of butter and/or olive oil in a small skillet and pan fry a sliced Vidalia onion or two large sliced shallots until golden.

5. Stir the cooked kale into the roasted vegetables. Top with the golden onions or shallots. Serve with a dollop of sour cream.

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1 comment:

Jenny said...

Yum... I'm getting inspired for what to do with my veggies from the trial CSA (Community Supported Agriculture) basket that I'm getting on Saturday. If I like the trial basket, I'll join the CSA and I'll be able to get one every week that I want to. Yum, fresh and local veggies!

I LOVE roasted root veggies in the winter, but this looks like a more summery version of that sort of goodness.

(Great to see you and Pedro in Michigan! By the way, I cooked swiss chard the other day and I chopped it the way you showed me. Thanks for the tip, your method is superior to my old one.)