This is the perfect season for making slow-roasted vegetables. They are indescribably delicious, especially when using fresh, organic, local harvest produce. They are even sweet! A weekend tradition of mine in the fall is to swing by the farmers’ market on Sunday morning to buy colorful root vegetables and whatever else looks good, come home to make this simple dish, and fill the house with their slow-roasting aromas all afternoon.
Try this recipe of mine for a one-dish fall meal, a flavorful one rich with nutrition:
To make this dish, I just:
* Cut up into chunks vegetables that are easily available, such as tomatoes, peppers, sweet potatoes, potatoes, zucchini, beets, eggplant, and onions. Cut up enough vegetables to fill a roasting pan.
* Make a tart vinaigrette with balsamic vinegar (here is my mother’s recipe, for one example, and this is low-fat).
* Pour enough of the vinaigrette over the vegetables to lightly coat them all once stirred. Stir.
* Fresh mozzarella, cut into chunks (2-3 two by three inch chunks per person).
Roast the veggies for three hours or so in a 250F oven, or until browned. Serve, adding the fresh mozzarella when the vegetables are hot from the oven. Stir together so that the mozzarella begins to melt.
By Annie B. Bond