Summer is a great time to fill your plate with as many fresh vegetables as possible. Floridians have the wonderful opportunity to enjoy fresh vegetables all year long, but gardeners everywhere enjoy the thrill of the summer garden bursting with vegetables. Luscious commodities such as asparagus, garlic, greens, colorful varieties of tomatoes, carrots, cucumbers andeggplant, are ready for your consumption.
It’s always great to eat vegetables fresh from the garden, or tossed together to make different salads. One of our favorites is mixing basil and tomatoes from the garden with fresh mozzarella for an irresistibleCapresesalad. When you’re not in the mood for salad, a simple andsometimes overlooked technique is to roast vegetables. We love our roasted veggies and eat them multiple times per week!
If you are new to roasting vegetables, you may be surprised at how yummy they are. Even picky veggie eaters tend to like them roasted, and often go back for seconds! The caramelization brings out a totally different and wonderful flavor.
Choose one veggie or roast a colorful combination. The reds, oranges, yellows, purples and greens, all add different nutrients. Brightly colored vegetables are more nutrient-denseand rich in antioxidants. Pair with a piece of fish or other protein, and you’ll have a delicious and healthy meal.
Toss the vegetables with some sea salt, garlic or your other favorite seasonings, and olive or coconut oil. Spread the vegetables out well on a baking sheet, or the trapped steam will stew rather than caramelize them. Roast at 425 degrees, stirring every 15 minutes to allow for an even roast. Roast until the vegetable tips are toasty, usually 25-40 minutes. Veggies like carrots and beets take longer to roast than green beans, peppers,or mushrooms. Have fun as you try different tasty combinations!