Roasted Fall Veggies
Last week I picked up a selection of beautiful Fall veggies from my local farmer's market. At the time, I didn't know exactly what I was going to do with them, I was just purchasing by color. Rust colored sweet potatoes, purple eggplant, white and purple turnips, orange carrots, red onion and red and yellow bell peppers, they looked like a late summer sunset. I wanted to use them all together, the colors were so gorgeous, so I decided to roast them. Simply tossed with good olive oil, salt and pepper and some fresh sage leaves, they got caramelized, chewy and sweet. I served them to my book club group and then had enough leftover to do a salad for lunch (popular when I had Wren Café). A bit of mild goat cheese on the top and arugula underneath with a drizzle of apple cider balsamic vinaigrette and you're good to go. So delicious!
Roasted Veggies (leftovers make a terrific salad)
Any Fall veggies that you like such as:
a few sweet potatoes, sliced thinly
1 red pepper, seeded and sliced thinly
1 yellow pepper, seeded and sliced thinly into rounds
1 turnip, sliced thinly
3 carrots, peeled and sliced into thin rounds
1 eggplant, quartered and sliced a bit chunky
add cauliflower and broccoli if you like!
Preheat oven to 425 degrees. Toss all with a good amount of olive oil, salt and freshly ground pepper, place on a sheet pan (or two) and roast, stirring every 15 minutes or so until soft and caramelized, about 30-45 minutes. Serve warm or at room temperature.
For a wonderful Fall salad:
Chill leftovers and place atop arugula that has been tossed with some apple balsamic vinaigrette. Sprinkle with a bit more vinaigrette and some mild goat cheese.
Apple Balsamic Vinaigrette
2 T apple balsamic vinegar (available at Marisolio in Murphys)
6 T good olive oil
salt and pepper
1 t Dijon mustard
2-3 fresh sage leaves (optional)
Whisk Dijon with the apple balsamic, slowly add olive oil, whisking to emulsify. Salt and pepper to taste. Add in some chopped fresh sage if you like, or sprinkle on top.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
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