Tuesday, October 4, 2011

I've Been Roasting

Despite my very busy schedule of house and garden projects, I still have to eat... and prepare canned things to eat later in the year when there's nothing fresh from the garden. So, along with roasting tomatoes with onions and garlic to can, I've taken advantage of the hot oven to roast a few vegetables for immediate consumption too. 

I found these lovely pattypans at my local farmer's market. They are common at the markets in large cities like Atlanta where I lived for a few years, but very unusual around here. (I could grow them, just never think to order seeds.)

I usually roast these on a charcoal grill, but since it was raining and I had the oven heated anyway, they went into the oven at 425ºF.  I quartered the pattypans, slathered on some olive oil, thyme and garlic mashed with coarse salt. Made just enough for me!

Stirred them once while roasting, removed them from the oven when they were browned and fork-tender. YUM!

Then I saw a recipe by Michael Ruhlman for roasted whole cauliflower with brown butter sauce. I just had to try it! I coated the cauliflower with olive oil, although his recipe called for canola (which I will not use). Other than that, I followed his recipe closely.

My oven temp may not be accurate, since my cauliflower got a tad too browned at the 425ºF the recipe suggests. Nonetheless, it was another "YUM"!!

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