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Roasted Vegetables in a Bread Bowl
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Description
Vegetables do not have to be boring or relegated to a side dish! This is the perfect way to get your kids to eat their veggies.
Ingredients
- LONGER-COOKING VEGETABLES
- 1 whole Small Butternut Squash, Peeled And Cut Into 1" Cubes
- 2 whole To 3 Whole Medium Potatoes (Preferable Yukon Gold Or Red Bliss), Peeled And Cut Into 3/4" Chunks
- 1 cup Baby Carrots, Cut In Half Or Left Whole
- 1 pint Cherry Tomatoes, Halved
- 1 teaspoon Sugar (optional But Nice)
- 1 Tablespoon Dried, Chopped Rosemary
- 2 Tablespoons Balsamic Vinegar
- ¼ cups Olive Oil (a Good Tasting One!)
- A Liberal Amount Of Salt And Pepper To Taste
- _____
- QUICKER-COOKING VEGETABLES
- 1 bunch Asparagus, Fibrous Ends Removed And Remaining Pieces Cut Into Thirds
- 1 whole Large Onion, Cut Into Big Chunks
- 1 whole Red Bell Pepper, Cut Into 1" Chunks
- 1 whole Yellow Bell Pepper, Cut Into 1" Chunks
- 2 Tablespoons Olive Oil
- 1 Tablespoon Balsamic Vinegar
- Salt And Pepper, to taste
- _____
- OTHER ITEMS
- Freshly Grated Parmesan (optional)
- Crusty Bread Or Bread Bowls
Preparation
Place oven racks in the top third and bottom third of your oven. Preheat the oven to 425F. Coat the inside of two rimmed sheet pans with some olive oil.
In a large bowl, combine all of the ingredients for the longer-cooking veggies and toss to combine. Split the veggies between the two sheet pans. Bake for 20 minutes, switching the sheet pans between the top and bottom racks halfway through the cooking time.
Right before the 20 minutes is up, combine the quicker-cooking ingredients. After the longer-cooking veggies have been in the oven for 20 minutes, take the sheet pans out of the oven and stir the veggies, using a spatula as needed to scrape up any that may have stuck to the pans. Add half of the quicker-cooking veggies to each sheet pan, toss again, and return to the oven for another 18 to 23 minutes (switching the pans halfway through) or until the veggies are as soft as you like. During baking, if the veggies look a little dry, add additional olive oil as needed.
Before serving, taste for seasoning and adjust as needed. If desired, toss with some freshly grated parmesan cheese. Serve in bread bowls or with crusty bread.
For an accompanying story, check out http://cookingventures.blogspot.com
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4 Comments
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stepheath on 4.13.2010
This is sooo darn good! I halved the recipe and it fed my husband and I (for an entree) plus enough leftover for my lunch. The only real change I made was to use 1/2 white balsamic & 1/2 red wine vinegars because I was out of balsamic. It was still fantastic. Can’t wait to try it with regular balsamic! I did sprinkle some Parmesan on the veggies at the end, but I don’t feel that it added much since the vegetables are so flavorful on their own! I used sourdough bread bowls that I brushed inside with olive oil and threw them in the oven for the last 10 minutes. I will be making this often.. Love it!!
msholiday on 10.30.2009
Another great one!!
tpeterson on 10.22.2009
YUM!! I just finished devouring this wonderful recipe! My husband and son thought it was yummy too! Thanks for the fun twist.
belgiumusagirl on 10.22.2009
What a good idea ! I only knew the chowder in a bread bowl but am gonna try this !