KitchenSinkRoastedVeg

What could be more ecofriendly than using food you already invested money, time, and resources into buying and storing?  If you belong to a CSA farm (like I do), you learn to use the abundance of veggies in creative, easy ways!  In addition to quality organic produce, an advantage of joining a CSA is that you don’t keep grocery lists and run to the store…you simply eat what you get.

I call this “Kitchen Sink Cooking” and it’s my favorite way to cook.  As with the Kitchen Sink Smoothie and Kitchen Sink Veggie Stir Fry, we now enjoyed the Kitchen Sink Roasted Veggies!  With my frig full to the brim with veggies stored in Planet-Wise bags (love these!), I decided to roast those veggies that need more time,  then add the more delicate veggies.

Here’s the steps:

  1. Cut up the tougher veggies (e.g., onions, potatoes, fennel, beets, carrots, broccoli).  Toss in olive oil, kosher salt, and chopped fresh rosemary.
  2. Roast these veggies at 400 degrees for 20-25 minutes.
  3. Meanwhile, cut up more delicate veggies (e.g., zucchini, tomatoes).  Toss in olive oil, kosher salt, and chopped fresh rosemary.
  4. Add these to the partially cooked veggies (in step 1) and roast another 20-25 minutes until veggies are tender.
  5. Add freshly grated parmesan cheese and let it melt in the oven for a few minutes.

KitchenSinkRoastedCollage

These Kitchen Sink Roasted Veggies add a lot to the next morning’s breakfast:

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Here’s to good food, good health,  many happy meals around the dinner table, and using food you already have!  Bon Ecofriendly Apetit!

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