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Roasted Vegetables

photo: tobostonandbakeagain

With summer sneaking up on us, our meals are becoming more salad and vegetable-based, less meat-centered. My new favorite salad addition is roasted vegetables – of all kinds, shapes and sizes. All you do is cut into chunks, drizzle with olive oil, sprinkle with some kosher salt and cook at 400 degrees until soft, stirring every 20 minutes. Add to your salads or eat alone as a snack. Some great options filling my refrigerator right now are roasted yellow beets, roasted red beets, roasted sweet potatoes, roasted red onions and roasted red peppers. But you are only limited by your imagination. Roasted scallions are good. As are roasted mushrooms, roasted zucchini, roasted corn kernels…Add these favorites to your next salad bar [1] night.