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| A pan of glorious vegetables and garlic ready for roasting |
It's the time of year for roasting.
And this sweater-clad goddess couldn't be happier. Roasted vegetables are my favorite comfort food. Balsamic vinegar, fruity olive oil and sea salt make for simple, fabulous roasting, complementing the caramelized sweetness of the vegetables with a perfect touch of salty-tart [and darling, who doesn't appreciate a little salty tart?].Pasta Smothered with Roasted Vegetables- An Easy Recipe for Weeknights
Nothing could be easier. It's almost not a recipe. You could do it in your sleep. Or as you balance a pomegranate martini, kissing your favorite person. Barefoot. To Brazilian music.
You'll need, for instance:
1 package of your favorite gluten-free pasta (we love Barilla Gluten-Free Penne for this)
Ingredients:
Half a head of cauliflower, cored, cut into pieces
1 head of broccoli, trimmed, cut into pieces
1 yellow squash, cut into half moons
1 zucchini squash, cut into half moons
1 half a butternut squash, skinned, cut into pieces
3 large carrots, trimmed, peeled
3/4 cup grape tomatoes
1 sweet or red onion, peeled and cut into pieces
1 red or yellow bell pepper, seeded, chopped or sliced (or use half of both colors)
6 cloves of garlic, chopped
Dried herbs- sage, rosemary, thyme, etc., to taste
Instructions:
Toss the veggies and garlic together in a large roasting pan. Let them co-mingle.
Feel the love.
Sprinkle with sea salt and ground pepper. Splash on some extra virgin olive oil. Add more balsamic vinegar than you think you'll need. Throw in a heaping spoonful of your favorite dried herbs. I like a combo of parsley, sage, rosemary, oregano, thyme and basil. [There's a song in there somewhere.]
Give them a hearty toss. Crank up the oven to 400ºF.
Put on a pot of salted pasta water.
Roast the veggies for about 45 minutes to an hour - stirring them at least once or twice - until they are charred a bit and caramelized. If you prefer your vegetables less cooked, shorten the roasting time. Bubela, you're in charge.
Cook the pasta according to package directions; drain. Drizzle and toss in your best tasting olive [or go all the way and coat the pasta in pesto]. Plate the pasta in shallow bowls and top generously with the roasted gems.
Shave some good Parmesan cheese over the top (not the stuff in a green can) or a crumble of goat cheese, if desired.
To keep this vegan and dairy-free forgo the cheese or add a dash of vegan "Parmesan".
Add a topping of lightly browned herbed crunchy gluten-free bread crumbs
Serves 4 to 6. It all depends upon your exact pick of veggies and how hearty appetites are.
Leftover roasted veggies are tasty in frittatas and quesadillas.
Leftover roasted veggies are tasty in frittatas and quesadillas.
