Slow-Roasted Veggies With Fresh Mozzarella

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

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

Val M.

4:29AM PDT on Apr 25, 2013

Thanks

April 25
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Vita P.

12:19PM PDT on Apr 18, 2013

Delicious. Thanks.

April 18
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Fred H.

8:29AM PDT on Mar 19, 2013

Thank you Annie, For Sharing this!

March 19
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Ana Marija R.

3:29AM PST on Mar 7, 2013

Thank you for sharing.

March 7
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Danuta W.

5:13AM PST on Mar 1, 2013

thanks

March 1
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Debby G.

6:27AM PST on Feb 16, 2013

Been thinking about going vegetarian (yes, I know I'm not perfect) and this seems like a great way to do it - PLUS I think my husband might actually like this! Thanks Annie :-)