Vegetables are seriously my favorite things to eat. I don't think people realize how different they can taste, just buy cooking them in different ways. An example, broccoli. When it's raw, it's crisp, and has a very strong taste. Steamed, it's still crisp, but the taste is less intense. But when roasted, the texture and taste change completely! The broccoli has a more "nutty" taste. Here's a fun and easy recipe from Gooseberry Patch. This week's Free Recipe of the Week, highlights the wonderful taste of roasted veggies.
Pasta with Roasted Vegetables
1 lb. fresh mixed vegetables, chopped
salt and pepper to taste
2 t. dried rosemary
2 t. dried thyme
2 T. olive oil
1/2 lb. rigatoni, cooked
2 t. balsamic vinegar
2-1/2 T. grated Parmesan cheese
Arrange vegetables in a lightly greased 13"x9" baking dish. Season with salt, pepper, rosemary and thyme; pour oil over all and toss. Roast vegetables in a 500 degree oven for 10 minutes or until browned. Drain vegetables, reserving juice; set aside. In a large serving bowl, toss pasta, vegetables, reserved juice and vinegar together. Sprinkle with Parmesan cheese; toss. Makes 4 servings.
Honestly, this is one of the yummiest, and easiest recipes around. It can easily work as a side dish, or a main course. This is also a good way to use up any bits and pieces of veggies. You know what I mean. At the end of the week, when we have a mix of veggies, leftover from cooking all week. So yummy! ♫
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