Roasted Vegetables in a Nest (Gluten-Free Pasta)
Last night was a night for roasting.
There's nothing so easy as roasted vegetables. And nothing quite as tender and sweet. All those natural sugars softening and caramelizing into deep toned jewels of melting charred goodness. It's enough to soothe any gloomy girl's heart. Especially against-the-current girls who dream of Venice Beach and don jean jackets and flip-flops instead of downy winter coats and wool scarves.
Especially in February.
Put on a pot of pasta water.
Kiss your favorite person.
For last night's meal we cut up:
Half a head of cauliflower
Half a head of broccoli
One yellow and one green squash
One large sweet onion
3 large carrots
A handful of grape tomatoes
6 cloves of garlic
And tossed them in:
A generous drizzle of olive oil
Sea salt and freshly ground pepper
More balsamic vinegar than you think you'll need
A spoonful of your favorite herbs - oregano, thyme, rosemary, sage, parsley, basil
Roast the veggies for about an hour, stirring them at least once or twice. If you prefer your vegetables less cooked, shorten the roasting time.
Here's my post How to Make a Vegan Pesto for those of you who are dairy-free.
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