Roasted Vegetables with Pasta

Posted on October 5, 2011 by Lea Ann

Chop a selection of your favorite vegetables into bite sized pieces. I used zucchini, eggplant, tomatoes, mushrooms, one clove chopped garlic and a sprinkle of capers.

Toss them in a bowl drizzled with olive oil and your favorite spices. I used fresh thyme, oregano and a sprinkle of hot pepper flakes, salt and pepper.

Heat oven to 400 degrees.

Lay out vegetables on a baking sheet or cast iron skillet.

Roast vegetables until collapsed and starting to brown.

In the meantime cook pasta according to package directions. I used a whole grain linguine.

Drain pasta and toss with roasted vegetables.

Sprinkle with grated Parmesan cheese.

Roasted Vegetables with Pasta…It’s What’s for Dinner

Roasted Baby Artichokes

Posted on June 6, 2010 by Lea Ann

As you can imagine after my Memorial Day fat-stravaganza I’ve been preparing on the light side this week and spending a lot of time browsing the vegetable isles. Roasted baby artichokes have appeared on my menu.

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Roasted Vegetable Recipe

Posted on October 24, 2009 by Lea Ann

2551123_blog ok, I DO NOT want to hear any whining! We can’t eat cheeseburgers and macaroni and cheese everyday!

dog-gone-it, sometimes we have to eat our fresh seasonal vegetables.

Tyler Florence has just appeared on my radar. I don’t know much about him, know the name, know he’s a celebrity chef…that’s about it. I’ve subscribed to his blog, have noticed the Tyler Florence Friday club on some blogs, and decided to try my first Tyler Florence recipe.

I’m starting to think that when Tyler Florence says “Preheat your ovens“ we should say ”How High?“. (get it? a play on jump…how high) Man does he put out some tasty looking recipes.

Since it’s the season I decided to try Tyler Florence’s roasted vegetable recipe. So let’s put down those hamburger buns, put the mustard and catsup back in the fridge and let’s roast some vegetables.

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