Archive for March 14th, 2010

14
Mar
10

Grilled Veggies – never enough!!!

I can’t help myself. not only are they beautiful to look at, but this is my favorite way to cook them PERIOD!

Patrick’s same ol’ same ol’ grilled veggies

  • Asparagus
  • Onions
  • Bell Peppers
  • Mushrooms
  • Any thing else you’d love to grill with these (not zucchini – I’ve got another recipe for that later), just watch the density (remember my roasted root veggies density rule!)

Preheat the oven to 400f, clean and prep the veggies, toss them in your favorite olive oil, add some balsamic if you’d like, season with kosher or sea salt and cracked pepper, toss in some fresh or dried herbs if you’d like, arrange them artfully on the roasting pan (this is essential if you want them to be happy in the roasting phase), and roast them for about 15 minutes, or until they are al dente – eat them alone, or if you have to, add some protein – steak, chicken, pork, pasta… it’s all good!

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Patrick Bartlett


A conversation about food, wine, and the art of living well!

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