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.
Continue reading “Roasted vegetables can be fun as side dish or meal”

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