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.
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.