Wednesday, October 26, 2011

RECIPE: Roasted Veggies (& Tomatoes)

I used to think that roasting vegetables was a gourmet thing to do, or at the very least a dangerous proposition.  Vegetables?  They catch on fire!  Little did I know how truly easy it is to oven-roast a pan of veggies.  So, here's how I did it:

1 pie pumpkin, skinned, seeded, and cubed
1 large red bell pepper, stemmed, seeded, and cubed
1 large green bell pepper, yaddayadda
4 roma tomatoes, cubed
3 garlic cloves, pressed or chopped fine
2 large sprigs of parsley, chopped fine
4-5 sprigs of fresh rosemary, chopped fine
Salt & fresh-ground black pepper, to taste
Olive oil
1/2 cup fresh Parmesan cheese


Preheat oven to 400 degrees Fahrenheit.

In a large bowl, combine pumpkin (or squash), bell peppers, tomatoes, garlic, parsley, rosemary, salt and pepper.  Drizzle in olive oil, about 3-4 Tablespoons' worth, tossing until vegetables are evenly coated.

Transfer to a rimmed baking sheet or casserole dish.  Sprinkle half of the parmesan over the top of the vegetables (and tomatoes, which are a fruit as everyone knows).

Roast, stirring twice, until the squash is tender and beginning to brown at the edges (around 45 minutes).  Sprinkle the remaining cheese over the top of the vegetables and serve hot.

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