Veggie Roasting Sunday

What do you do on Sunday after buying a table-full of produce on Saturday?  You clean, prep and cook, cook, cook!


I know that if I don't address fresh veggies immediately, they will not be fresh for long and too many will be compost-bound.  Not acceptable!  


This morning I started with cleaning up the brown mushrooms from the farmers market and then letting them take a happy soak in olive oil, balsamic vinegar and a bit of fresh ground sea salt and black pepper.  I then decided that I had too many bell peppers sitting there to not use some today, so a few of them got diced up and added to the happy bath...along with a bit of the scallions.  After the veggies were sufficiently flavored, they went onto the foil-lined baking stone in the oven to roast.


Then the house started smelling like something tasty.  I peeked in on my veggies and saw the pile of fresh zucchini.  They just looked up at me as if they were missing out on the fun.  So, the mandolin came out, the zucchini were quickly and evenly sliced and waited in a similar bath of happiness for the mushrooms to be done.  


Before getting to the Sunday cleaning and preparing to head to mom & dad's for dinner, the zucchini hit the oven for a good roasting through.  


Dinner is now done and was quickly consumed.  Grilled salmon, asparagus, roasted potatoes (for mom & dad), and the roasted mushrooms, peppers and scallions were DELICIOUS!  I didn't even slow down enough to grab my phone and snap a picture...my apologies.


When I get home, I'm going to finish up my roasting with the remaining peppers and tomatoes.  They will then go to the freezer for whatever use I find for them...the fridge is stocked with roasted veggies for a few days.