Roasted vegetables can be fun as side dish or meal

Roasted vegetables, actually grilled vegetables, is something I’ve written about, using vegetables like zucchini and portobella mushrooms, so I was attracted to a recent New York Times story about roasting vegetables.

I’ve been forced to eat more veggies since my angioplasty, so I might as well make the most of it. The recipes in the Times article include root veggies common in winter and also fennel, an Italian veggie I grew up loving which now seems available more times of year than it once was. I think of fennel as a fall veggie. Indeed, we would have it as part of our Thanksgiving table of blended Italian and American dishes.

Grilled veggies with stuffed grape leaves and a salad, yum.
Grilled veggies with stuffed grape leaves and a salad, yum.

But it’s showing up throughout the year now in many food stores. I love the flavor which some people tell me reminds them of licorice. I’ve never seen that connection, actually, but to each his own. I like it raw or boiled and then slightly broiled with a light coating of panko an/or low-fat grated Parmesan.

But, getting back to the Times recipes, the author notes, “Roasted vegetables can go much farther than their usual position of side dish with meat. I served them with polenta and with grains (quinoa was popular), I blended them up with stock for a comforting soup, and I made roasted vegetable omelets. They are also welcome in a salad or in a risotto. Roast more than you think you will need; you will end up using them.”

Great advice, enjoy.
John

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