I recently read an article in the latest issue of Cooking Light that talked about the trend in restaurants to put out more vegetable focused meals. While a good steak or grilled piece of chicken can taste delicious, vegetables really highlight the beauty and freshness of the season. Is there really anything better than biting into a juicy summer peach as it drips down your arm? Or taking a bite of the season’s first tomatoes?
A big sheet pan of vegetables, roasted until they are browned and crispy on the outside and tender on the inside, is something you can do on your lazy Sundays. This large batch of vegetables can then be used to help add that something special to your weekday meals. Throw a couple roasted peppers or zucchinis into a salad, add some roasted eggplant and onions to whole wheat pasta, or toss the roasted cauilflower and broccoli with some leftover cooked rice or quinoa for an instant grain salad.
Roasted vegetables…perfect for your meatless Monday!