Sunday, August 7, 2011

Roasted summer veggies

Making good veggies into even better versions of themselves by adding salt, pepper, oil, and heat. Not in any way original, but that doesn't stop it from being delicious! And the shishito peppers (similar to padrons) were seriously good.

olive oil
can of garbanzos, rinsed
cloves of garlic and shallot, crushed
cherry tomatoes, whole
bell peppers, chopped into large pieces
shishito peppers, whole
various small summer squashes, thinly sliced
coarse sea salt
cracked pepper
light carbs of choice, eg pappardelle or baguette

Preheat the oven to 400F. Put the garbanzos, garlic, shallot, and tomatoes in a square baking dish, drizzle on just enough oil, and stir to coat. Line as many baking sheets as you need with foil, drizzle on just enough oil, and spread it around with a brush. Place the rest of the veggies on the baking sheets in a single layer, flip each piece over to get a lightly-oiled side on top, and brush with a little more oil if needed. Sprinkle everything with salt and pepper. Roast for 20-30 minutes until everything is your desired balance of soft, crisp, and/or charred, stirring the garbanzos occasionally. (My slicing of the squashes wasn't the most even, so some bits were quite brown by the end, but they were still great. Use a mandolin if you want more consistency.) If you're making pasta, time it to be ready at the same time the veggies are. Assemble your own plate and eat while nice and hot, discarding the shishito stems.

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