Roasting batches of vegetables is part of my weekly meal planning strategy, but what if you haven’t gotten around to that yet? Here is a solution to making a multi roasted vegetable salad, for one or a few, in no time, and with little effort.
There are many wonderful aspects of roasting vegetables. For one thing, it’s pretty darn easy. Have you ever come home from a hectic day and just not felt like cooking? Of course you have! Let’s face it, sometimes you just need to sit down for a bit and regroup after a day of comings and goings. This is where one pan roasting comes in handy.
Drop your bags, turn on the oven and take a breath.
On this day I searched my veggie bin and found a few things that were the bits and leftovers. Not enough to make a complete side dish, but combined make a complex and dynamic meal. There were a few Brussels sprouts and half of a red onion. I had a pear on the counter that was, shall we say, more than ready to eat.
Out came a roasting pan which I lined with parchment paper. Then I cut the veg into similar sizes and placed them into a pan. A quick drizzle with a mix of olive oil and balsamic vinegar and a healthy sprinkling of salt. Then it’s just a swift pop into the oven and done.
Now a little time to chill. At this point I might read my mail, do a little puttering, or just sit down for a few minutes of breathing. After 10-15 minutes I gave the veg a peek. Not everything cooks at the same rate, so as things reached their individual gorgeous states I just removed them from the pan onto my plate and slid the pan back in for a few minutes more.
And that’s it. With little effort I am rewarded with caramelized vegetables, rich concentrated with flavor. Toss onto my plate some arugula leaves and a few slices of creamy goat cheese (non dairy cheese if you are wfpb), then season with some of the remaining dressing and poof! Bob’s your Uncle!
We all know that not every meal has to be a culinary feat, but there is no excuse not to eat deliciously and beautifully- especially when it’s this easy.