I love vegetables, and I really love the depth of flavor that roasting adds. Oven roasting is so easy, and just about any veggie can be used. Some of my most-used roasted vegetable recipes come from my favorite cook, Ina Garten
[Barefoot Contessa]. Recently, guests staying at the b&b brought me lots
fresh veggies from the farmer's market, including several varieties of squash. Squash is delicious when roasted!
For the acorn squash, I simply cut off the top and bottom, and cut in half. After scooping out the pulp, I cut in 1/2 inch slices. On a baking sheet, drizzle with olive oil, and season with kosher salt and ground black pepper. Sprinkle with parmesan cheese and roast in a 400 degree oven for 20-25 minutes (or until tender).
A few more roasted veggie recipes from Ina.......
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