Roasted Summer Vegetables

Another recipe from the book Simply In Season.  What I love about this cookbook is the fact that it encourages you to adapt a recipe with what you have in your fridge and what is in season. With this recipe the authors encourage you to try a variety of veggies, including summer squash, onions, tomatoes, beans, peppers, carrots, fennel, and the list goes on!

  • 8-10 cups fresh veggies: cut into bite-size pieces for even cooking time.  When doing this think about what cooks fast and what takes longer, so big chunks of zucchini and thin slices of potatoes.  Toss with one of the seasoning options below.  Then spread seasoned veggies in a thin layer on a baking sheet and bake in preheated oven at 425F for 20 minutes.  Stir occasionally.

For a main dish: Serve over cooked penne pasta, wild rice, or couscous and top with Parmesan cheese

For a salad:  Cool veggies and add 2 cups diced tomatoes, feta cheese, and additional vinaigrette dressing

Seasoning 1:

  • 3 T. fresh basil, chopped
  • 2 T. fresh cilantro, chopped
  • 1 1/2 T fresh thyme, chopped
  • 1 T. olive oil
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1-4 garlic cloves, minced

Seasoning 2:

  • 4 garlic cloves, minced
  • 1/3 cup olive oil
  • 2 T. each of fresh thyme, oregano, basil (or some mixture), chopped
  • 2 T. balsamic vinegar
  • 1 T. Dijon mustard
  • 1/2 t. salt
  • 1/4 t. pepper

Coleslaw with Fennel

Fennel is a vegetable people either adore or have no idea what to do with it.  It can be eaten raw or cooked and has an anise flavor.  This is a simple recipe from Simply In Season.

  • 1/4 large head cabbage, shredded
  • 1 bulb fennel, cut in quarters, cored, and thinly sliced
  • 2 carrots, shredded
  • 1/4 onion, thinly sliced

Toss together in a large bowl.

  • 1/4 cup mayo
  • 1 1/2 T. apple cider vinegar
  • 1 1/2 T. honey
  • 1 T. fresh parsley, chopped
  • 1/2 T. Dijon mustard
  • 1/2 t. fennel seeds (optional)

Whisk together in a small bowl.  Pour dressing over vegetables.  Toss until well coated. Refrigerate until ready to serve.