Jammin' with the Farmers' Market
Bread: Staff of Life? Or Stuff of Hips?


It was just delicious. Roasting is a great way of cooking a variety of vegetables. I love the texture, the bright colors, and especially the flavor. Everything was made sweeter by roasting.  And when John walked through the door, he said it smelled like barbeque - high praise from a former ommnivore. PLUS Ben's friends liked it, too.  Here's the recipe:


Beets, chopped into smallish pieces (so their cooking time will be the same as the others)

Carrots , chopped into 1-2” chunks

Tomatoes, halved or quartered depending on size

Onions, halved or quartered depending on size

Balsamic Vinegar

Olive Oil

A few tablespoons chopped, fresh rosemary

Preheat oven to 450. After washing and chopping the vegetables, place them in a large bowl.  Shake together the vinegar and oil (1 part vinegar to 2 parts oil). For a large bowl of veggies that spread out to cover two baking sheets, I used 6 tablespoons of oil and 3 tablespoons vinegar. Pour the dressing over the veggies and place on a baking sheet (or two).  Sprinkle with rosemary and lightly salt and pepper. Bake at 450 for 15 minutes. Stir veggies around with a spatula, return to oven, and bake an addditional 15 minutes - or so.  Mine took longer due to the amount cooking at the same time. I rotated the baking sheets from top to bottom rack every 15 minutes for a total of 45 minutes.

I served ours on polenta, which would be a great locavore dish if we still grew hard corn (rather than the ubiquitous sweet corn) around here these days...  It's easy too:


4 cups water

2 cups cornmeal

1 tsp (or so) of salt

Bring water to a boil.  Add cornmeal slowly, stirring with a whisk as you go to prevent lumping. Have a pot cover handy to throw over it if it starts to splatter (flying pieces of boiling sticky polenta is not only messy but painful if some lands on you).  Turn down heat and simmer, stirring often for 5-15 minutes depending on how coarse your cornmeal was.  You can add grated cheese to this for more protein and flavor.  The roasted veggies had enough zing off their own, I didn't add any. It wasn't missed at all.


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thanks for the recipe! i made it this weekend with fresh veggies from our green market! (we live in so florida.) i added sweet potatoe chunks to the roots you mentioned. it was such a colorful, beautiful presentation served on the polenta and it was deemed "a recipe to keep" by the hubby. he even liked the polenta! it was such a wonderfully easy, complete dinner i was thrilled too.

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