Tips for Better Roasted Vegetables + Garden Salads

• 27 September 2011



Interested in perfecting this versatile side dish?  It's one of the healthiest, easiest, and most delicious sides you could ever make...truly.  Today I am sharing my tips for better roasted vegetables over at Cafe Zupas.  You can take a peek at them here.

Also, if you're lucky enough to be still reaping your tomato harvest, I have an easy and tasty tip that will up your garden salad a notch in just a few seconds.  It's a little somethin' I learned almost a decade ago and it's the reason my salads have tasted that much better ever since.  


images by Stephanie Brubaker for stephmodo

6 comments:

FanFamFun said...

we eat tons of roast veggies! i think my fav way is with balsamic vinegar. it is soooo delicious! and a great addition to a salad for lunch the next day. x

Anonymous said...

I always thought James and the Giant Peach was way over rated. Like the book jacket, dislike the book. Such lovely stories out there that would be better "required reading".

onesilentwinter said...

i can leave on meals such as these. roasted vegetables with a drop of olive oil and thyme or harissa olive oil with a bit of cumin.

onesilentwinter said...

that was i can

"live on" opposed leave":)!

stephmodo said...

FanFamFun, Oh yes, balsamic vinegar is a nice addition. I like it especially over carrots and onions for some reason. Not so much potatoes. Thanks for the reminder!

One Silent Winter, harissa is a favorite of my husband's too. Never thought to put it on potatoes (maybe because my kids won't eat anything remotely spicy?). It's good stuff though. Harissa aoili is nice with fries too...

M and E said...

The roasted veggies look delicious and beautiful! I love to roast fingerling potatoes with olive oil, garlic, oregano, and lemon. I could eat the whole pan by myself!

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