During Summer, it seems like vegetables are ripening so fast that it’s hard to keep up! Especially with the ones that will spoil if we don’t use them: tomatoes, zucchini, lettuce, green beans, etc.
Most Fall vegetables last longer…like squash, potatoes, onions and carrots, parsnips, turnips, rutabaga, and more. Many of us even have an abundance of peppers & eggplant still ripening along with herbs. So, let’s gather them before the frost and figure out what we are going to do with this Fall Bounty.
Roasting them is a perfect way to bring out their sweetness and they are almost caramelized. If you have a grill or smoker, roast some of them with Maple, Applewood, Mesquite, and/or your favorite flavor of wood chips. You can also dampen fresh herb bundles and place them in the grill or smoker with the vegetables for incredible flavor.
Your delicious roasted vegetables can highlight so many dishes: pastas, frittatas, soups, salads, burritos, risottos and let’s not forget alone, right out of the oven…yummmm!. You can’t get this flavor out of a bottle…ever. The options are endless.
Here is a recipe for Basic Roasted Vegetables and a few others ways you can use them. The sky is the limit here…make flavor profiles: Italian, Greek, Cajun, Thai, etc.
Planning ahead for the week is much easier with these on hand AND you have taken on that big pile of vegetables and saved them from the garbage can!
Way to Go!
P.S. I have a few other recipes available using roasted vegetables if you need a little kick start in the creativity department…just visit the Contact Link and ask away!