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