Robin’s Roasted Veggies


Roasting vegetables intensifies their flavour and sweetness.  There are endless combinations, but this pan has yams, parsnips, red and yellow peppers, purple onions, squash, carrots and kale.  I tossed the veggies with 8 cloves of crushed garlic, a couple tablespoons of olive oil, balsamic vinegar  and lots of salt and pepper.  I then baked them at 400 degrees for about 40 minutes stirring a couple times  and possibly adding a splash of water if they seemed too dry or were sticking  to the bottom of the baking dish.

Once they come out, you can eat them immediately as a side dish with anything or add them to a dish of warm pasta with some extra olive oil, balsamic vinegar and feta cheese.

If you want to get fancy – – brush four sheets of phyllo pastry with melted butter and lay half the pan of roasted veggies along one side. Sprinkle with feta or goat cheese and roll the phyllo into a log, tucking in the ends and then bake for 25 minutes for a delicious crispy packaging for your succulently, sweet and colourful vegetables.  (This is an idea from the first wonderful Whitewater Cookbook:


This is the buttered stack of phyllo sheets getting just before rolling them into a log.


A baked serving with the crisp phyllopastry and juicy vegetable filling.


One response to “Robin’s Roasted Veggies

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s