Enjoying Odds and Ends | Roasting Vegetables

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 rice, rolled into a soft tortilla or tossed into pasta or simply eaten alone with a sprinkle of 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, productivity guru.  The clearing of the vegetable drawer eliminates waste and allows us to focus our energy toward the foods on hand and cook creative and inspired meals in an orderly and efficient kitchen.

roasting vegetables

These are vegetables from the SimplyCooking® Pantry that one could roast together. Use what you have and are inspired, noting the colors, textures and flavors that appeal to you.

Onion, peeled, halved and sliced thin

Shallots, diced

Garlic, minced

Zucchini, sliced thick and quartered

Celery, sliced

Carrots, peeled and cut into coins

Yellow pepper, cut into 1” pieces

Sweet potato, diced

Yukon gold potato, diced

Red cabbage, sliced

Broccolli florets

2 Tbsp apple cider vinegar

1 Tbsp grapeseed oil

1/2  tsp Italian seasoning

Salt and pepper, to taste

Preheat the oven to 400° F. Combine the vinegar and oil in a large bowl.  Add the Italian seasoning by crushing some between the palms of your hands.  Add the chopped 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.