Vegetable Bliss and Beyond
I have been experimenting with roasting vegetables. You may see more of this to come as roasted vegetables is a long standing favorite of mine. Have you ever had roasted vegetables? Amazing. Just going to the market or farm stand and purchasing them gives me a charge. It's exhilarating. Like being in love. And, they are so beautiful!
What's so great? First, roasting allows the sugars to come out and carmelization to occur. Second, they will be a light side to your entree. They are very healthy for you and rich in antioxidants which undoubtedly goes double when you treat yourself to a glass of red wine! Third, it's a snap and impresses the heck out of your dinner guests. I like keeping it simple, but I do mix and match a lot. For example, try carrots, red onions and red peppers together with olive oil, garlic, salt and pepper. Squash, red onion and turnips is a beautiful color combination for Fall. Pay attention to what you are serving with them. Pick something that is going to be colorful and work with your entree. And don't try to cut corners by using that nasty minced garlic in the jar! Use fresh garlic. Your vegetables are fresh and so should what you put on them. If you want to get crazy, toss in a few herbs like finely chopped thyme or parsley. Fall is a great time of year to experiment with roasted vegetables too because they are probably taking over your kitchen. Right now, I have a love/hate relationship with tomatoes. I love them, but they are starting to push me around. For the recipe here, you can use many types of tomatoes, even cherry tomatoes, but beefsteak tomatoes will not work. Save those for your hamburgers!
A few years ago, Balsamic vinegar was being put on everything. Its popularity soaring so much that the price went to the moon. If you can find a good balsamic that is already reduced, then you have saved yourself some time, but not money. Personally, I love them, but the choice is yours. I have a few different kinds (ranging from excellent to cha-ching) but even the most basic of balsamics will work. You will be amazed at the taste and isn't taste everything when you are dining in your kitchen tonight?
I have been experimenting with roasting vegetables. You may see more of this to come as roasted vegetables is a long standing favorite of mine. Have you ever had roasted vegetables? Amazing. Just going to the market or farm stand and purchasing them gives me a charge. It's exhilarating. Like being in love. And, they are so beautiful!What's so great? First, roasting allows the sugars to come out and carmelization to occur. Second, they will be a light side to your entree. They are very healthy for you and rich in antioxidants which undoubtedly goes double when you treat yourself to a glass of red wine! Third, it's a snap and impresses the heck out of your dinner guests. I like keeping it simple, but I do mix and match a lot. For example, try carrots, red onions and red peppers together with olive oil, garlic, salt and pepper. Squash, red onion and turnips is a beautiful color combination for Fall. Pay attention to what you are serving with them. Pick something that is going to be colorful and work with your entree. And don't try to cut corners by using that nasty minced garlic in the jar! Use fresh garlic. Your vegetables are fresh and so should what you put on them. If you want to get crazy, toss in a few herbs like finely chopped thyme or parsley. Fall is a great time of year to experiment with roasted vegetables too because they are probably taking over your kitchen. Right now, I have a love/hate relationship with tomatoes. I love them, but they are starting to push me around. For the recipe here, you can use many types of tomatoes, even cherry tomatoes, but beefsteak tomatoes will not work. Save those for your hamburgers!
A few years ago, Balsamic vinegar was being put on everything. Its popularity soaring so much that the price went to the moon. If you can find a good balsamic that is already reduced, then you have saved yourself some time, but not money. Personally, I love them, but the choice is yours. I have a few different kinds (ranging from excellent to cha-ching) but even the most basic of balsamics will work. You will be amazed at the taste and isn't taste everything when you are dining in your kitchen tonight?
Balsamic Baked Tomatoes
6 Medium size tomatoes
2 T. Olive Oil
4 T. Reduced Balsamic Vinegar
1/2 t. Onion powder
1 t. Mediterranean blend seasoning
1/2 t. Pepper
1/2 t. Sea Salt
Preheat oven to 475 degrees.
Slice tops off tomatoes and arrange on foil lined baking dish. (If you want them to sit straight, take a small slice off the bottom too.) To make marinade, mix olive oil through sea salt. Pour marinade over the top and bake for 7 minutes. While tomatoes are in the oven, turn your oven to broil to finish them off 3 more minutes. Arrange them on a beautiful tray and serve warm. Enjoy.
2 T. Olive Oil
4 T. Reduced Balsamic Vinegar
1/2 t. Onion powder
1 t. Mediterranean blend seasoning
1/2 t. Pepper
1/2 t. Sea Salt
Preheat oven to 475 degrees.
Slice tops off tomatoes and arrange on foil lined baking dish. (If you want them to sit straight, take a small slice off the bottom too.) To make marinade, mix olive oil through sea salt. Pour marinade over the top and bake for 7 minutes. While tomatoes are in the oven, turn your oven to broil to finish them off 3 more minutes. Arrange them on a beautiful tray and serve warm. Enjoy.
Roasting veggies, especially tomatoes, is the best!
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