Market Roasted Vegetables Food

FARMERS' MARKET ROASTED VEGETABLE SALAD-STUFFED AVOCADOS

Steps:

• Preheat oven to 450 degrees F.
• In a large bowl, combine the carrots, zucchini, squash, and red pepper. Toss with 2 tablespoons olive oil, salt and pepper. Mix well. Spread in 1 layer on a foil lined baking sheet and roast for 15 minutes, stirring occasionally. When done, set aside to cool.
• Remove the corn kernels by standing the cob on a plate or in a wide shallow bowl. Set the blade of a small, sharp knife at the juncture of the kernels and cob. Slice downward to remove the kernels. Repeat this procedure, working your way around the cob, until all the kernels are removed. Set aside.
• Cut the avocado in half lengthwise and remove pit, leaving the skin on. Sprinkle with 1 tablespoon of lemon juice to prevent avocados from discoloring.
• In a large bowl, mix roasted vegetables, corn, remaining lemon juice, the remaining 1 tablespoon olive oil, and fresh herbs. Taste and reseason with salt and pepper, if needed.
• Place each avocado half on a small bed of mixed greens or arugula, if using. Top each avocado half with a generous serving of the roasted vegetable salad. Sprinkle lemon zest on top and serve.

MARKET ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Spread the potatoes, sweet potatoes, carrots, parsnips, and red onions out on a heavy, rimmed baking sheet. Drizzle with the olive oil, salt, and pepper, and toss to coat evenly. Roast in the oven for 50 minutes, flipping with a spatula half way through the cooking. Transfer to a serving bowl, drizzle with butter, and sprinkle with parsley and flaky sea salt.

OVEN-ROASTED VEGETABLES

Steps:

• Chop all the vegetables, as specified in the ingredient list.
• Preheat oven to 450 degrees F.
• Mix thyme, rosemary, basil (if using), garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside.
• Put the chopped vegetables in a large bowl, then pour the oil/vinegar/herb mixture over the vegetables.
• Stir until all the vegetables are coated evenly.
• Line a baking sheet or roasting pan tray with aluminum foil, and lightly spray with cooking spray.
• Spread the vegetables evenly on the pan and pour the remaining oil/vinegar/herb mixture on top (you can also put additional salt and/or pepper on now, if you want to).
• Roast for 40 minutes, stirring every 15-20 minutes, or until potatoes are soft when poked with a fork.

ROASTED VEGETABLES

Steps:

• Pre-heat the oven to highest setting.
• Need a solid baking sheet 16x12 inches.
• First scrub the carrots & parsnips, dry them well & place in a large bowl with all the other prepared veg.
• Now add the crushed garlic, olive oil & mixed herbs, then mix to make sure they are covered well with oil.
• Arrange on baking sheet, sprinkle with salt & pepper & cook in pre-heated oven on a high shelf for 35-40 mins or until they are cooked through.

ROASTED TOMATO SALAD

Steps:

• Preheat the oven to 350°F and adjust one of your oven racks to the top third of the oven.
• Cut tomatoes in half and place 1 pound in a bowl, set aside.
• Gently toss the other pound of tomatoes in a bowl with the olive oil, maple syrup, and salt. Arrange them in a single layer, cut side up, on a rimmed baking sheet.
• Bake until the tomatoes shrink and start to caramelize around the edges, about 45 minutes. Set tomatoes aside to cool for 30 minutes.
• Gently toss roasted tomatoes, fresh tomatoes, cucumber, feta cheese, onion, vinegar and basil in large bowl. Sprinkle with sea salt and ground pepper to taste.