Since one of my dietary goals has been to eat more vegetables, I’ve experimented all winter with roasting them. Cutting every edible veggie into pieces – usually halves or quarters- gently rubbing with some olive oil, sprinkling with a little salt. I slide the veggies into a medium hot over (325-350F) and let them stay until they tender and browned.
I’ve discovered some favorites that I never would have expected:
- cabbage becomes sweet and delicate when roasted
- kale- goes from perfect to burned quite quickly- but it’s a tasty munch when grabbed in time. Be sure to check kale after about 10 minutes.
- any winter squash. Butternut, hubbard, anything.
- brussel sprouts
As the weather get warmer, I’ll switch from roasting to grilling. Not all of these veggies will be available during the summer months so I won’t really have to wonder how they translate.
Now what summer vegetables will be a surprise on the grill this summer?