When I’m feeling fancy I call this a composed vegetable plate, but tonight it is just veggies with more veggies. And some yummy bread. Luckily the weather is cool enough to roast vegetables, unfortunately my roasted veggie timing was all off. The potatoes were slightly over cooked, the kohlrabi slightly undercooked and I didn’t start the squash in time to be ready with everything else. Oh well. And now I realize that I should have made a yummy bean dip for that bread, oh well maybe next time. I also decided to make some cabbage according to an Orangette recipe. Now cabbage is not maligned in our house, but generally relegated to a tasty taco topping. So we have roasted kohlrabi (a delicious and simple way to eat it IMO – though our huge softball sized kohlrabi made way too much for two), roasted potatoes (itty bitty new potatoes), roasted pattypan squash and roasted red peppers as well as sauteed green cabbage with apples and red onion (or in my case shallot since that is what I had in the pantry). Sadly it turned out that we had way too much kohlrabi and cabbage and not enough potatoes (which were really tasty paired with the cabbage), and overall I just overfilled our plates. Lesson learned I guess (um, hope).
Roasting veggies basics
- preheat oven to 375 or 400 F
- cut into large-bite size pieces
- toss in a bowl with some oil (start with 1 tablespoon), salt, pepper and other seasonings if desired
- toss onto a baking sheet in a single layer, ideally not too crowded
- put in oven, check and maybe stir/turn half-way through baking time
How long to cook? Time is dependent on vegetable and size; the potatoes and kohlrabi were in for 20 minutes (too long for the size of potato, slightly too short for kohlrabi), squash and red pepper were in for about 10 or 15 minutes; it always depends on how well done you want them – the squash could have been cooked a wee bit longer.