Roasted Mediterranean Vegetables

July 14, 2021 by

Roasting and vegetables go together like Julia Child and French Cooking.
If you are steaming, boiling, or microwaving vegetables you are really missing out on all the flavor and texture of roasted vegetables. It takes no time at all as well.

For these tossing them with lemon, garlic, and some fresh herbs give a flavor boost and only a little olive oil is needed. If you don’t have fresh herbs, just add a little dried herbs.

Topped with Feta and served with Roasted Lemon Garlic Shrimp and some whole wheat orzo and you have one of my favorite meals!

Filed Under: Side Dishes Tagged With: , ,

Edamame Salad with Roasted Vegetables

May 9, 2012 by

I don’t care for pre-prepared dishes.  They rarely taste like much more than the packaging they come in.  Awhile ago I did buy a premade edamame salad and it was decent enough, but I knew it would be better made at home.  And I was right : )
I was trying to decide what to put in the dressing, then I remembered I had a jar of dressing in the fridge leftover from this salad and thought I’d give it a try.  It was a perfect fit and I think this salad is just as good after it sits for a bit as well, as the dressing marries with the edamame and beans for a while.

EDAMAME SALAD WITH ROASTED VEGETABLES
1 1/2 cups edamame*
1 carrot, chopped (about 1/2 cup)
1 ear corn, kernels cut off
1/2 cup chopped red bell pepper
1/4 cup dried cranberries
drizzle olive oil
Dressing, recipe follows

Place the carrots, corn kernels, and pepper on a large rimmed baking sheet and drizzle with a little olive oil.
Roast at 450 degrees for 15 minutes.

Let cool slightly, then toss with edamame and cranberries.
Add as much dressing as desired.
*I use frozen un-shelled edamame from Costco.  When you want to use them, you just microwave and shell.

DRESSING:
1/4 cups canola or olive oil
1 T red wine vinegar
1 tsp balsamic vinegar
1 tsp Worcestershire sauce
1 tsp soy sauce
2 tsp lime juice
4 tsp brown sugar
1 clove garlic, minced
1/2 tsp ginger powder
kosher salt and black pepper, to taste

 

Shake everything together in a jar.

Filed Under: Salad / Dressings, Side Dishes Tagged With: , , ,

Moroccan Millet Salad

March 19, 2012 by
 
I know what you’re thinking.  It’s been a week and the site looks… the same.  Well… you’re right.  I was busy with a little cooking class early in the week, and then me and my daughters decided life was just too boring… so we got a virus.  A really, really awful virus.
So I kind of took the week off.  (If you consider being sick and caring for sick kids a vacation).  And I have the stacks of mail and laundry to prove it.  So we haven’t exactly been having the greatest home-cooked meals this last week.  But luckily I do have a backup of drafts to share, including this one that I’ve been dying to share.
Since we live near the Bob’s Red Mill Visitor Center we have access to great grain variety, and I don’t think I ever would have thought to try millet except that I saw it in the cookbook and was intrigued.  If you’ve never tried millet before, the closest thing I can think of that is similar is couscous.  Although, I don’t love couscous, but I loved millet!
This is a very exotic tasting dish for us, since I don’t usually cook with all of these spices, or dates either.  It went really well grilled chicken and naan bread.  What DOESN’T go good with Naan bread though….
MOROCCAN MILLET SALAD
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 red onion, finely chopped
1/2 cup chopped dates
1/2 cup chopped dried apricots
2 T sunflower seeds
1/4 cup chopped cilantro
grated zest of 1/2 orange
grated zest of 1/2 lemon
1 1/2 cups cooked millet* (See directions at bottom)
 
Combine everything together in a large bowl, toss gently with dressing, a few tablespoons at a time until dressed as you like.
Let sit for about an hour to marry flavors.
 
Ginger Citrus Dressing:
2 T lemon juice
3 T orange juice
1/2 tsp cumin
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp tumeric
1 tsp grated fresh ginger
1/2 tsp honey
1 T olive oil
salt and pepper to taste
 
Combine all in a jar and shake to combine well.
 Adjust salt and pepper as desired.
 
*To make about 1 1/2 cups cooked millet:
Toast 1/2 cup millet in a med pan over med heat, stirring constantly.
After about 5 minutes, or when golden brown and aromatic, add 2 cups boiling water.  Stir in pinch salt and 1-2 tsp unsalted butter or oil.
Cover, reduce heat, and let cook about 35-40 minutes, until the liquid is absorbed and grains tender.
 
Recipe adapted from Bob’s Red Mill Cookbook
Filed Under: Salad / Dressings, Side Dishes Tagged With: , ,

Roasted Winter Vegetables

March 5, 2012 by
 
Roasting is probably my favorite cooking technique.  It is such a simple way of cooking, but I am amazed at how good it makes everything taste.  I love root vegetables and this is my favorite way of cooking them too.  You can always use different amounts too, or add in other root vegetables.
Sometimes I give them a little squeeze of lemon juice just before serving them as well.  But it’s definitely delicious just like this.  Roasting gives everything just enough texture from the high heat, while they are tender without being dry since they cook rather quickly.
On Wednesday I’ll share the soup recipe that you can make with your leftovers of this- it is amazing!
 
ROASTED WINTER VEGETABLES
1 pound carrots (about 6 medium)
1 pound parsnips (about 2)
1 large sweet potato
1 small (or half of a large) butternut squash (about 2 lbs)
3 T olive oil
1 1/2 tsp kosher salt
1/2 tsp black pepper
1/4 cup flat-leaf parsley, chopped
 
Peel the carrots, parsnips, and sweet potato.  Peel and seed the squash.
Cut everything into 1 to 1 1/2 inch cubes.
Divide between 2 large baking sheets, drizzle with the olive oil and sprinkle with the salt and pepper.
Toss everything together and bake at 425 for about 30 minutes, or until vegetables are tender.
Toss with the parsley and serve hot. 
Reserve half for making soup, or cut recipe in half in you don’t want as large of an amount..
 
Recipe source: Ina Garten, Barefoot Contessa Family Style
 

Filed Under: Side Dishes Tagged With: , ,

Roasted Vegetable Panini

August 27, 2011 by
 
My new favorite thing.
 
Honest.  Wait… do I say that often?
 
Either way, I really mean it this time. : )
 
I have casually mentioned to my husband that I could be a vegetarian, it really wouldn’t bother me.
(Especially with a sandwich like this!)  He usually stares at me in fear for a few seconds until I start to smile.   : )
 

ROASTED VEGETABLE PANINI

 
THE VEG:
8 oz mushrooms, sliced
1 red bell pepper, sliced 1/4″ thick
1 yellow bell pepper, sliced 1/4″ thick
3 small zucchini, sliced 1/4″ thick
1 T olive oil
1 tsp salt
1/2 tsp pepper
 
PESTO SPREAD:
4 oz cream cheese
2 T chopped artichokes
2 T pesto
zest of 1 lemon
 
TO ASSEMBLE:
8 slices Sourdough bread
Butter
Tomatoes, sliced
Provolone Cheese
Arugula
 

Toss all the veg ingredients together on a large rimmed baking sheet.

Roast at 400 degrees for 15-20 minutes.
Spread butter on one side of each bread slice.
Lay 4 slices out buttered side down and spread other side with pesto spread.  Top with the roasted vegetables, provolone cheese, tomatoes, and arugula.
Top each with another slice of bread, with the pesto mix spread on the inside and butter on the outside.
Grill on a panini press or griddle.
 
Filed Under: Meatless Main Dishes, Sandwiches / Wraps Tagged With: , , ,

Wheatberry Salad

February 24, 2010 by
I love using whole wheat in lots of ways. High in nutrition and fiber, a great food storage item, and more versatile than you might think.  You might see the name “wheat berries” more often now, but it is the same thing as wheat kernels. This salad is delicious, healthy and even better I think after it sits and the flavors marry more.  I hope you love it too!
 
 
WHEAT BERRY SALAD
Serves 6

1 c hard winter wheat berries (wheat kernels)
kosher salt
1 c finely diced red onion (1 onion)
6 T olive oil, divided
2 T balsamic vinegar
3 scallions, sliced thin, white and green parts
1/2 red bell pepper, small-diced
1 carrot, small-diced
1/2 tsp freshly ground black pepper

Place the wheat berries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for about 45 minutes, or until they are soft. Drain.

Saute the red onion in 2 T of the olive oil over med-low heat until translucent, about 5 minutes. Turn off the heat and add the remaining 4 T olive oil & the vinegar.

In a large bowl, combine the warm wheat berries, onions, scallions, red bell pepper, carrot, 1/2 tsp salt, and pepper. Allow the salad to sit for at least 30 minutes for the wheat berries to absorb the sauce. Season to taste and serve at room temp.

Source: Barefoot Contessa Family Style

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