Wednesday, September 21, 2011

Roasted Fall Vegetables

So cute.
Fall is here! Which means fall colors, in all their vibrance and rich earth-tones, reminding us that every end means a new beginning. Crunchy leaves, pumpkin pie, and stained-glass landscapes make this season magical. Luckily the farmers markets are open until November, so we still have plenty of time to enjoy the autumn harvest!
The season's colors even come out in the FOOD: orange squash, purple potatoes, red onions, and dark green kale; everything at the farmer's market screams fall!
I mean this could be a painting..a delicious painting....
Last week at the market I spotted this adorable (albeit phallic) butternut squash and just had to have it. Good local vegetables need little more than heat and oil to become delicious. I am a fan of roasting vegetables, but you can always sauté them in a pan. This recipe is just vegetables I happened to see while walking around; just use what is local in your area. The dressing is a local-made Greek-style dressing that makes all vegetables super crazy yummy, but again, use what you have. Like I said above: think simple. Olive oil, a little vinegar, and a fresh herb or two can go a long way. You never want to overpower the dish, what I like about this Greek dressing is that it isn't overpowering. The dressing gives the vegetables enough oil to keep them moist, but you still taste the natural flavors. Do not miss out on all the incredible root vegetables in season right now. As the “storage bin” for a plant’s nutrients, root vegetables are powerhouses of vitamins, phytonutrients, and complex carbohydrates. (curious about root vegetables? Click that last sentence!) This dish, or any roasted vegetable is as easy as it gets, and will please vegetarians, vegans and meat eaters alike. Go do it now! Now, I say!

Roasted Fall Vegetables
Not as colorful once cooked, but the flavor pops!
The Goods: Serves 2-3
1 medium butternut squash, peeled and cut into bite sized pieces
1 large red onion, sliced into eighths
3-4 medium red and blue potatoes, scrubbed and cut into bite sized pieces
1 tablespoon of Greek Vinaigrette, (olive oil and balsamic vinegar works too)

The Deal: 
1. Preheat oven to 375°F. While you're waiting, place all your vegetables in a large bowl with the dressing. Mix well to coat evenly adding more dressing if needed.
They are all dressed up! Someone stop me.....
2. Place all your vegetables on a large baking sheet and bake for 20-25 minutes, until the onions are lightly browned and a fork is easily inserted in all the vegetables. Rotate the vegetables at least once to ensure even baking. 

Serve warm over rice, couscous, quinoa or just eat straight. Vegetables 4-EVA!

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