Roasted High Summer Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup Swiss Chard Stems cut into 1-inch pieces1 cup fresh broccoli florets2 medium new potatoes, cut into 1-inch cubes10 fresh string beans, stem-ends snapped off and broken in half if more than 4 or 5 inches long10 heirloom cherry tomatoes, halved2 small carrots, sliced into 1/2 inch rounds1/4 cup thinly sliced onion1 1/2 tbsp. olive oil, divided1 tbsp cider vinegar reduction (boil down 1/2 cup cider vinegar until it's half the volume) or balsamic vinegarFresh thyme and oregano, about 1 tbsp. eachFresh black pepper and Kosher salt to taste
Preheat the oven to 375* F. Line one or two sheet pans with aluminum foil.
Mix all of the vegetables except the tomatoes in a large bowl. Drizzle with 1 tbsp. olive oil, add the herbs, then toss in a pinch of salt and a few grinds of pepper. Toss well to coat, then evenly spread the vegetables in a single layer on the sheet pan(s).
Put the vegetables in the oven.
While the vegetables roast, place the tomatoes, cut side up, in a small glass baking dish. Sprinkle with just a bit of salt and spray with no-stick spray.
After the veggies have been roasting ten minutes, give them a good stir with tongs or a silicon spatula. Return to the oven, along with the baking dish of tomatoes.
After 10 more minutes, remove the cooked vegetables (not the tomatoes) from the oven and place in a serving bowl. Turn on the broiler to high, and broil the tomatoes for 5 minutes so that their sugars can caramelize.
Fold the tomatoes, along with the vinegar and remaining olive oil, into the roasted vegetables, and serve!
Makes 4 1 1/2-cup sized portions. For an easy full meal, toss two or three sliced and sauteed chicken sausages, or serve alongside grilled pork chops for a traditional August harvest meal!
Number of Servings: 4
Recipe submitted by SparkPeople user BTVMADS.
Mix all of the vegetables except the tomatoes in a large bowl. Drizzle with 1 tbsp. olive oil, add the herbs, then toss in a pinch of salt and a few grinds of pepper. Toss well to coat, then evenly spread the vegetables in a single layer on the sheet pan(s).
Put the vegetables in the oven.
While the vegetables roast, place the tomatoes, cut side up, in a small glass baking dish. Sprinkle with just a bit of salt and spray with no-stick spray.
After the veggies have been roasting ten minutes, give them a good stir with tongs or a silicon spatula. Return to the oven, along with the baking dish of tomatoes.
After 10 more minutes, remove the cooked vegetables (not the tomatoes) from the oven and place in a serving bowl. Turn on the broiler to high, and broil the tomatoes for 5 minutes so that their sugars can caramelize.
Fold the tomatoes, along with the vinegar and remaining olive oil, into the roasted vegetables, and serve!
Makes 4 1 1/2-cup sized portions. For an easy full meal, toss two or three sliced and sauteed chicken sausages, or serve alongside grilled pork chops for a traditional August harvest meal!
Number of Servings: 4
Recipe submitted by SparkPeople user BTVMADS.
Nutritional Info Amount Per Serving
- Calories: 166.0
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 115.0 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 5.2 g
- Protein: 4.6 g
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