Roasting Vegetables

Increasing productivity in the kitchen is the result of this worthwhile process:  pitching expired condiments and leftovers, clearing out seldom used cookbooks, paring down the stack of torn / printed out  recipes and -----  using the sad remnants of the produce drawer.   But how to turn each frog into a prince?  We tend to think of what can be made with each remnant; but my favorite solution is to roast the whole lot of them.  The flavors of most vegetables mingle quite nicely,  and from mushrooms to cauliflower, broccoli and peppers, there's really not a bad combination.

Roasting vegetables is quite simple to do.   It's a matter of chopping what you have into several different bite-sized shapes, tossing them with a very little oil and vinegar, seasoning with salt, coarse pepper and herbs and roasting them at a high heat.   Roasted vegetables can be served over quinoa or brown rice, rolled into a soft tortilla or tossed into pasta and topped with grated Parmesan cheese.

"Sometimes the greatest gain in productive energy will come from cleaning the cobwebs, dealing with old business, and clearing the decks,"  says David Allen.  The clearing of the vegetable drawer allows us to focus our energy toward the foods on hand and create enjoyable, flavorful meals in an orderly and efficient kitchen.

roasting vegetables

(an example of vegetables that could be used)

1 large onion, peeled, halved and sliced thin
2 cloves garlic, minced
2 peppers; red, green or yellow, cut into 1" pieces
2 small zucchini, sliced thick and quartered
2 Tbsp. Balsamic vinegar
1 Tbsp. grape seed oil
1/2  tsp. dried oregano, rosemary or thyme
Salt and pepper, to taste

Preheat oven to 400° F. Combine the vinegar and oil in a large bowl.  Add the herbs; crush between the palms of your hands.  Add the prepared vegetables and toss to coat.  Place in one layer on a jelly-roll pan and bake for 25 - 30 minutes.  Sprinkle with salt and pepper.  Half-way through roasting use a tongs and toss again.