Where Local and Global Appetites Collide

Recipe: Rainbow of Roasted Vegetables

roasted veggies by Deni Mosser

My friend and business webmaster Deni Mosser/Mosser Design sent me this gorgeous photo of her roasted vegetables so I asked her to share what she did.

She bought all 14 fresh and organic veggies from Trader Joe’s.

Red bell peppers
Gold potatoes
Golden Italian (Crimini) mushrooms
Mini pearl grape tomatoes
Organic red onions
Organic celery
Broccoli, cauliflower & baby carrots   (in a bag called “Vegetable Medley”)
Yam, butternut squash, Turnip (in a see-thru plastic container called “Fresh Harvest Medley”)

Optional:   whole garlic cloves still in their skin

Before roasting, she lined the pan with aluminum foil,  then seasoned them with olive oil, 3 pinches of fennel seeds, a little dried basil, lemon pepper, and a pinch of sea salt.

Roast for  40-45 minutes at 450 degrees.

Dinner was a huge serving of veggies . . . with a very small serving of TJ’s Pulled Pork in smoky BBQ sauce.
m m m m m  . . . . . . .

Later on for dessert she said, “my bad — sesame honey cashews and dark chocolate covered pretzel  slims.”

She learned  how to make these roasted veggies from Chef Annette at South Bay School of Cooking in Manhattan Beach. It can be seasoned in many different ways, including  little fresh rosemary, lemon juice, pepper , pinch of  oregano and sea salt.     Or with a touch of curry . . .

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