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May 8, 2014

OVEN ROASTED VEGETABLES...FARM TO TABLE FRESH

Vegetable side dishes are as much a part of the Southern lifestyle as are beaches and barbecues! In the early summer, when Farmer's Markets and backyard gardens offer fresh produce, Southerners celebrate with sumptuous spreads of fresh veggies!


While there are times when we would all like to sit down to a dinner of vegetables prepared like my Grandmothers, cooked for hours and seasoned with salt, sugar and some bacon grease, for the most part we have changed the way we cook fresh vegetables. Actually, the flavor is still full and fresh, but we season differently and use olive oil rather than fatty bacon.

 
 
 
ESTELLE'S DRESSING FOR OVEN ROASTED FRESH VEGETABLES
¼ cup olive oil
Salt and Pepper to taste
3 T. Balsamic Vinegar
2 cloves of garlic
1 t. fresh Italian Parsley
1 t. fresh chopped basil
½ t. rosemary

Mix well and pour over vegetables. Toss gently!
Place vegetables on a baking pan and drizzle the balsamic vinegar dressing over the vegetables.
Preheat the oven to 450 degrees F.
Roast the vegetables for 45 minutes or until they reach your desired doneness.
 
 

Have a Beautiful Day

6 comments:

  1. Sounds delish! Thanks for the recipe. Deb

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    1. Hope you enjoy the recipe Deb! Add anything you wish! Thanks for stopping by Estelle's today!

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  2. I love roasted veggies!!

    Have a wonderful day Estelle!

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    1. Enjoy Beth! I wish you a wonderful and happy day also!

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  3. I love roasted veggies and I'll be sure to try out your recipe. Sounds delicious! Thanks for sharing!

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    1. I know you will love this Cheryl....the more veggies you add, the better it will be! Enjoy and thank you for visiting!

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