Recipes du Jour

This is an adaption from one of my vegetarian cookbooks. I use whatever vegetables I have on hand, and experiment from time to time. The trick is to cook them long enough so they’re tender, but not so long that they disintegrate. The onions give this dish a special sweetness, and I pour on the garlic because I love it so much. Alter as desired. You can totally get your 15 servings of vegetables a day if you make this.

Ingredients

zucchini, cut in half, then quartered
garlic cloves, whole - as many as you like
baby carrots or whole carrots, peeled, cut in half and halved
eggplant, cut in half and then cut into three parts
onions, quartered, as many as you like
baby potatoes or large potatoes, cut in half then quartered
squash, peeled and cubed
sweet potatoes, peeled and cut into large chunks
asparagus, whole
bok choy, cut into thirds
peppers, all colors, cut into large chunks
olive oil
salt and pepper

Directions

Cut up as many vegetables as you’d like. My only rule is keep them chunky. Pour them into a deep roasting pan, drizzle olive oil over all, sprinkle with salt and pepper (I sometimes use thyme, as well), then toss to coat. Put on the bottom rack of a 450 degree oven, and stir every 15 minutes or so. Keep an eye on them - they should cook around 35-40 minutes. The best kind is still firm, but a nice, sweet softness.

We eat bowls of this stuff for a main course, then use the leftovers in burritos (rolled up with leftover rice, beans, then drizzled with salsa and cheese). Experiment with different kinds of vegetables - I listed our favorites, but we keep experimenting with new ones, as well. That’s part of the fun!