Two weekends ago, Eric and I visited our friends, the Donnelly-Foremans. Stephen and his daughter Madden cooked an awesome dinner for us: grilled rib-eye steaks and roasted vegetables. After feasting on Madden’s savory roasted veggies, I vowed I’d make them for Eric and me, and tonight, I did just that.
We have so many vegetables from the CSA that cutting up a bunch of them, tossing them with some olive oil and kosher salt, and roasting them in the oven is a perfect way to use them. I roasted a beet, some fingerling potatoes, a carrot, a sweet potato and some cauliflower at 425 degrees for an hour. I neglected to toss the veggies while they were cooking, and consequently, they got a little burned, but they still tasted great.
I had intended to marinate some tofu to go with the roasted veggies for dinner, but I never had a chance to whip up a marinade this morning or on my lunch break. Fortunately, there was a leftover piece of pecan chicken in the fridge from Tuesday night, which Eric ate with the vegetables. There wasn’t enough chicken for both of us, so I fixed myself a salad and sprinkled it with some kidney beans. Not surprisingly, it wasn’t enough food for me. I guess I’ll have to have a hot fudge sundae later tonight.