Saturday, September 26, 2009

Roasted Vegetables

Once in a while I like to post recipes that I think are winners. Here is one that I got from Rachel Ray and I love it! Mine is not an exact recipe because I didn't write down what she was doing and added onion, cause who doesn't love roasted onions? (seriously, just try it. Roasted onions are awesome)

Tomatoes (quartered if normal tomatoes, left whole if cherry tomatoes)
Green beans (I use frozen because they're available year-round)
Red onion (quartered or eighth-ed - is that even a word?)
herbs de provence
olive oil

Toss vegetables carefully with olive oil and layer in a baking dish
Sprinkle salt, pepper and herbs de provence to taste
Bake at 450F for 45 minutes or until cherry tomatoes burst

*Culinary note: some herb mixes also add salt! Read the ingredients list or taste test before adding more salt to the dish

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