Summertime Roasted Veggies
I’ve got cherry tomatoes coming out of my ears right now. Because of that, I’ve ended up doing more posts recently about cherry tomatoes. I guess I could write these posts up and publish them at other times throughout the year, but hey it’s summertime! Why not get these recipes out to everyone so they can use their cherry tomatoes up too?
French an Onion…It’s Adds Color to Your Life
There’s nothing really fancy about this recipe. (Except the way I cut this onion!) All of the ingredients are really accessible and easy to find, especially in the summer time. It’s all really easy to cook too. Basically cut everything up, toss it all in some oil and seasoning and roast on high heat.
Mix it Up
You can do this with any mixture of veggies, really. Sub in whatever you like or add anything that you think would be good. The mixture I did ended up tasting AMAZING together.
The extra juice that came out of the cherry tomatoes helped cook up the other veggies and even soaked into them. The dishes flavor was top notch, without having to do much work at all. I couldn’t have asked for any easier side dish, especially for a weeknight.
USEFUL EQUIPMENT ALERT
I used a rimmed baking sheet, or “jelly roll pan” to roast my veggies in. I’ve had this thing since 2013, use it a couple times a week and it’s held up tremendously. I recommend it without hesitation. Check them out here: Calphalon 12″x17″ non stick baking sheet.
I do most of my mixing, especially when I’m shooting for a blog post, in glass Pyrex mixing bowls. I got a steal on a set from Costco when I got mine, but they’re all over the place. Things aren’t necessarily handled gently by our teen that does the dishes. She throws them around like they’re metal. We haven’t had any issues and they look great in pictures. Here’s a set that I found on Amazon for almost the same price I got mine for years ago. Pyrex Glass Mixing Bowl Set w/ Lids.
Back to the food…
Honestly, the tomatoes broke down a lot. There wasn’t much meat left to them, but what was left had such a bright and zippy flavor, it didn’t matter.
I think my favorite part of this mix was the green peppers. They definitely absorbed some of that cherry tomato juice and flavor. However, they still kept their structure and even had a little snap when you bit into them. It was almost like they had been stir fried in some sort of sauce.
Stirring these summer time roasted veggies halfway through is QUINTESSENTIAL. It helps distribute all of those juices I keep talking about from the tomatoes and mushrooms.
You can definitely add all kinds of things to this recipe. I left it super basic so it can be customized to better accompany any main dish that you’re serving this with. After roasting all of these veggies, it really made me want to just toss it all into a blender and make it into tomato sauce. However, after tasting it, I knew the roasted veggies weren’t going to last long.
Let me know of any awesome variations that you come up with or know of!
- 4 cups cherry tomatoes, quartered lengthwise
- 2 cups white mushrooms, quartered
- 1/2 of a large green pepper, cut into strips or batons
- 4 cloves garlic, sliced thin
- 1 medium red onion, french cut or sliced
- olive oil
- salt and pepper
- Pre-heat oven to 450 degrees. Combine all veggies in a large mixing bowl.
- Drizzle olive oil over the whole mixture. Add about a teaspoon or two of salt and a couple pinches of black pepper. Toss the whole mixture with your hands. Set aside for about 5 minutes.
- After letting the mixture sit, put the mixture in a colander and allow the juices to drain off. You don’t have to leave it in the colander for long, just enough to get the bulk of the liquid off.
- Transfer the mix to a baking sheet lined with parchment paper. Bake for 10-15 minutes or until the tomatoes have broken down, stirring halfway through. STIRRING HALFWAY THROUGH IS VERY IMPORTANT.