Roasted Veggies are on constant rotation in my kitchen. The more colorful the better.
I am obsessed with the way the sugars caramelize them. And I am also a huge fan of those one-dish winners that I can throw into the oven, toss midway, and be done.
These babies couldn’t be easier or more delicious and they take are super quick to prep.
And they are so versatile I can serve them with almost any meal.
I love to create a room-temperature grilled veggie platter and serve it as an appetizer alongside some crusty bread drizzled with great Italian olive oil.
You can also serve them warm alongside your main. Or throw them over a bed of lettuce and add a drizzle of balsamic vinegar to create the perfect salad. Or pair them with pasta, couscous, quinoa, or rice for a vegetarian meal. The options are endless.
So there you have it….
One recipe served seven ways.
You have gotta love that.
xxx Chef MM
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