Roasted or grilled vegetables with pasta or grain

Roasted vegetables with farro

Something happens when you roast or grill vegetables. Even though we don’t think of vegetables as being sweet, they do have sugars and when roasted, these sugars caramelize and take them from delicious to divine. It’s easy to do, fairly quick, and can provide a myriad of tastes to eat alone or add to other dishes.

Combining them with creamy pasta is my go-to when I have dribs and drabs of vegetables coming in from the garden. It seems every time I go out to the garden, I come in with a basket of small zucchini, an eggplant, a pepper or two. This is a great way to use them together.

Just about any sturdy vegetable can easily be roasted to make an entirely different taste than when fresh. Asparagus, broccoli, cauliflower, Brussels sprouts, carrots, parsnips, beets and even garlic. Once they are roasted, chop and add to a pasta of your choice, season with parmesan or other cheese.

To roast, preheat oven to 375. Drizzle a broiler or jelly roll pan with olive oil. Cut the vegetables into bite-sized pieces. Toss with olive oil and herbs of choice. Spread out on pan and roast until tender when pierced with a fork. Carrots, beets and parsnips will take a little longer than summer squash or broccoli so plan accordingly, adding the softer vegetables mid-way through roasting. Or roast seperately.

Roasted broccoli with breadcrumbs

Roasted Broccoli and Carrots with Grain or Pasta

1 c. broccoli florets
½ pkg. baby carrots
3 T. olive oil
1 clove garlic, minced
½ small onion, sliced
½ c. cooked farro, quinoa, rice, bulgur or millet. Or pasta.
1 t. balsamic vinegar
¼ c. parmesan cheese
¼ c. toasted pecans, pepitas or sunflower seeds

Directions

Preheat oven to 375. In a sided roasting pan (broiler pan works well), add the carrots and drizzle with 1 t. olive oil. Roast until a fork inserts with ease, about 45 minutes. Remove from oven, salt generously and put aside in a bowl. Add broccoli to pan, drizzle with 1 T. olive oil and roast until crisp-tender, about 30 minutes. Salt and add to carrots.

Add the last tablespoon olive oil to a saute pan and saute the onion and garlic until soft. Coarsely chop the vegetables and put in a large bowl. Add the onions, garlic and grain or pasta to the vegetables, sprinkle with the balsamic vinegar and parmesan. Top with nuts or seeds and serve warm or at room temperature. Use your imagination to add other ingredients like pine nuts, roasted peppers, sauteed mushrooms, etc.

Bulgur with roasted vegetables and feta
                                                                            ©Kate Jerome 2019

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