Harvest after the rain
After about a week of rain, the weather has cleared and the garden has been revived. The tomatoes were so full from the rains that some of them have split their skins. I am typing this post with fingers stained red from raspberries that literally burst as they were pulled from the vines. The moderate temperatures and rainfall gave a boost to the last of the summer plants that last week were looking bedraggled and on their last legs. Now, the lima bean plants are again full of pods and the basil has perked up enough to provide another batch of pesto for the freezer. There is nothing more satisfying than knowing that during the dark of winter there will be a little taste of summer available in a dollop of thawed pesto for a hearty winter soup.
To make use of those juicy burst tomatoes, I put together a simple roasted vegetable dish that is filling the house with a tantalizing rich aroma. This recipe doesn't use any precise measurements and can be made with whatever you have available or like.
Simple roasted vegetablesvegetables cut into large chunks (tomatoes, carrots, parsnips, potatoes, squash, green beans, etc.)
sea salt or Bragg's Amino Acids
crushed garlic cloves
fresh or dried herbs or pesto
red pepper flakes, hot sauce or black pepper (optional)
Preheat the oven to 400 degrees F. Prepare a roasting pan by spraying with cooking spray or lining it with foil for easier clean up.
Place all the cut up vegetables in a large bowl. Drizzle with olive oil and toss to coat. Add in the Bragg's amino acids (if using), garlic, a drizzle of balsamic vinegar, a liberal sprinkle each of smoked paprika and dried herbs or several dollops of pesto and a hot pepper if using. Toss the vegetables again to coat evenly with the herbs and pour into the prepared baking pan. Roast for approximately 1 hour or until the vegetables are fork tender. Season with salt and pepper to taste.
Thanks for reading!
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Summer vegetable tart