Friday, July 10, 2020

Roasted Veggies with a Marinade

It's just crazy to make roasted veggies when it's so hot, but I did last week when it was cooler here. During the summer there are just so many wonderful things to roast. I suppose you could also marinate these and then put them on the grill. Just be careful with the mushrooms and asparagus if you grill them because they dry out so easily and are then not terribly appetizing. It may be a bit crazy to make these during a heat spell, but they are a delightful thing to eat when it's hot. We served them at room temperature and that was perfect.

You can use any mixture of vegetables that appeals to you. I used some of the yellow summer squash and the zucchini that are starting to be ready to harvest in our garden, plus veggies from the market including sweet onion, asparagus, whole mushrooms, and a mixture of red, orange and yellow peppers. The marinade includes balsamic vinegar, olive oil, garlic, mustard, herbs and spices. The easiest way to marinade them is to put the prepared veggies into gallon ziploc bags with the marinade, then turn them a few times so that they are fully marinated in the delicious, aromatic mixture.

A key thing when roasting...and to keep the vegetables in a single layer and not too close together. A little room between pieces will let the heat circulate nicely so that you get that delicious browning. These can be served warm or at room temperature. Any leftovers are even better the next day as is, or folded into an omelette, into pasta or a pasta salad, or into rice.

Sweetie and I are doing fine, staying home most of the time although we take the dog into town to walk him near the Laguna, and trying to enjoy The Pause, as my brother calls the pandemic. Hope that y'all are staying safe and healthy!

Marinade for Vegetables for Roasting or Grilling

1 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon dijon style mustard
salt and pepper to taste
1/2 teaspoon dry thyme
1 teaspoon chopped fresh rosemary
3 cloves garlic, minced
1 tablespoon Italian parsley, minced

Place all ingredients into a jar with a tightly fitting lid. Secure lid and then shake briskly until well mixed. Use as marinade for prepared vegetables. Place vegetables in a Ziploc bag, add marinade and seal bag. Shake bag gently to coat vegetables. Lay flat. After 1/2 hour, turn bag over. Lay flat. Repeat another few times. Remove vegetables from marinade before roasting in a 425 degree oven or on a hot grill until cooked through and with brown spots here and there. Serve warm or at room temperature.

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