ROASTED VEGETABLES

We’ve taken all the work out of roasting summer squash, zucchini, tomatoes & fresh herbs in the heat of the kitchen this summer. Here’s our kitchen’s most used secret ingredient!

TIPS & TRICKERY FOR OUR FAVORITE ROASTED VEGGIES

ROASTED VEGETABLE MEDLEY

-adds flavor & fiber to any meal!

-thaw overnight in fridge & add to stirfry

-add to any soup or stew or curry you’re craving vegetables in

-enjoy as topping on your homemade pizza

-adds pizazz to your traditional casseroles

ROASTED TOMATOES

-substitute in 1 cup roasted for 2 cups regular tomatoes in cooking 

-for sauce: saute 4 carrots, 6 cloves garlic, 1 onion & toss in a bag of roasted tomatoes.  Add oregano, basil &/or parsley to taste.

ROASTED PEPPERS

-substitute in ¼ c. roasted peppers for 1 cup bell peppers in cooking

-for sauce: saute 1 onion, 1 bag roasted tomatoes, 6 garlic cloves, 2 teaspoons cumin & fresh chopped cilanto to taste