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Cooking summer

Roasted Whatever

Take whatever you have lots of in the garden right now, plus whatever herbs are handy.

Chop the herbs, mix with a bit of sea salt and some olive oil. Chop the whatever (tomatoes, in this case), or not as need be. Toss with the herbs and oil, place on a baking sheet or in a shallow pan, depending on expected juiciness. Bake for a while in a 400-degree oven, or whatever seems good. It’s done when it smells good and you think the vegetables are cooked enough to be tasty. (Don’t forget to check the oven before turning it on, and remove any wool that happens to be cooling. Wool does not like 400-degree ovens.)

Roasted tomatoes

My mental image was a bit less juicy, and I completely forgot the garlic. (For shame!) In my defense, I was doing a zillion things at once yesterday. But to forget the garlic! What will I do about the vampires?

Roasted tomatoes

Serving suggestion: whole-wheat couscous with a sprinkling of grated parmesan.

Good for pretty much any vegetable – summer squash, winter squash, turnips, parsnips, carrots, potatoes, eggplant, mushrooms, all of them mixed together… but then the cooking time varies a bit much. You can also do them in a basket on the grill, but parboiling the denser ones helps.

1 Comment on “Cooking summer”

  1. #1 cyndy
    on Sep 22nd, 2008 at 2:47 pm

    yum! (and thanks for reminding me to get the garlic)

    perfect for this time of year!