Sometimes, plain-jane vegetables don’t sound appetizing or appealing at all. Sometimes I want something with a deeper flavor and pizzaz. Sometimes I want to order an extra-large Stuffed Crust Pizza to my door when our planting season gets long and the late nights are starting to wear on me. (Just a little rant from a farmer’s wife.) But I KNOW I need to eat healthy late at night or regret it when I fill my belly with something it doesn’t want. Drumroll…. Ladies and Gents, here is what you do if you find yourself in a predicament like this one.
Go to your fridge.
Get out a hodge podge of veggies. (Garlic, onion, peppers, tomatoes, zucchini, potatoes, carrots, mushrooms, or anything you can roast for extended periods of time.)
Toss them with balsamic vinegar, olive oil, salt, pepper, herbs, and dijon mustard.
Relish in the fact you did the right thing.
I basically just laid out the instructions, but here is the official recipe for one of my go-to easy meals that I feel good about eating at 11:30 at night waiting for the farmer to come home. (AKA, Bryce the hubby.)
Balsamic Roasted Vegetables
Roasts at 425 Yields 4 servings Time to prepare is 55 minutes
6 cups of evenly chopped vegetables (the ones we discussed earlier) 1/3 cup of balsamic vinegar 1/3 cup of extra virgin olive oil 1 tablespoon of coarsely ground dijon mustard 6 cloves of garlic, halved 2 tablespoons of chopped fresh rosemary 2 tablespoons of chopped fresh basil 1 teaspoon of freshly cracked black pepper 1 teaspoon of salt
Preheat the oven to 425. Line a baking sheet with parchment paper or grease well with olive oil.
Chop and prep all of the vegetables and herbs. (For this round I used baby golden potatoes, portobello mushrooms, bell peppers, onion, and zucchini. If you are using a vegetable that need a longer roasting time than other vegetables (potatoes, butternut squash, etc.) chop them in smaller pieces than ones that take less time. I recommend leaving mushroom whole and high water content veggies like onion and zucchini fairly large.)
Lay the vegetables on the sheet pan. In a medium sized bowl, whisk together the remaining ingredients and pour it over the vegetable. Toss them together and place the pan in the oven.
Roast them for 30-45 minutes depending on your preference on browned vegetables.