Last week I found that my fridge was overflowing: time to cook this stuff up. While my kids are very good veggie-eaters, they're only around half-time, and cooking day-to-day meant some of this stuff was going to spoil. So, I chopped up a bunch of stuff and seasoned and tossed in the oven. The only store-purchased items were broccoli and an onion. This works for lots of random veggies that can stand up to roasting.
Heaven.
- Large zucchini
- Large onion
- a bazillion sweet peppers
- Large eggplant, peeled
- Two heads of garlic
- A head of broccoli
- Any other veggies you have on hand that you feel like cooking.
- Two tablespoons olive oil
- Salt and black pepper to taste
- Pinch of five-spice powder
- Paprika
- Red pepper flakes or hot pepper flakes (that's another recipe for another day)
- Pre-heat your oven on broil to 400 degrees.
- Finely mince the garlic
- In a bowl, mix the garlic, salt, peppers, five-spice powder, and paprika together
- Roughly chop your veggies into bite-sized pieces; toss with the olive oil mixture
- Spread in an even layer on a large cookie sheet, stick it in the oven for about 15 minutes
- Clean up the mess you just made in your kitchen
- Share your veggies with your work wife
A side story: there's a reason why this guy is called Mr. Tomato. Besides steak and strawberries, he will roll over you for a tomato.
The year before this photo was taken, he was about 18 months old when tomato season started at the farm. He walked up to the table that came up to his nose, reached into a basket and grabbed a big, red tomato. He took a bite. He was in heaven. Ever since the staff and volunteers at the farm look out for him in tomato season. Hence the name, Mr. Tomato.
No comments:
Post a Comment