flag image
Beline Obeid

A grab-and-go vegetable dish

A la Annie


September 20, 2012
Yea! It's Eastern Market time! It's been quite some time since I have been to the market and I must say wow. More local farm vendors than ever. Just wander around and take in all the sights and aromas.

With so many local vegetables from which to choose, I just grab, go and look for inspiration when I hit my kitchen. A huge pot of oven roasted market veggies is what I ended up with. Fresh herbs from my back yard sealed the deal. Delicious.

Take advantage of fresh vegetables and herbs to make a savory side dish. photo by Virginia O. McCoy.
Oven Roasted Vegetable Bake with Fresh Herbs

1 lb. small white potatoes, peeled and cut into bite-sized pieces

1 lb. green beans, trimmed and halved

2 sweet potatoes, peeled and cut into bite-sized pieces

1 bunch leeks, sliced and washed (white and light green parts)

Oaktree Place
2 each summer squash and zucchini, halved lengthwise and cut in half inch slices

4 medium sweet bell peppers (your choice), cored, seeded and sliced into half-inch strips

1 large sweet white onion, coarsely chopped

6 medium vine tomatoes, cut into large chunks

1/2 cup each olive oil and extra virgin olive oil

1/2 chopped mixed fresh herbs (parsley, rosemary, thyme, basil and oregano)

salt and pepper to taste

Preheat oven to 400 degrees. Grease a large roasting pan with a smear of soft butter or a bit of olive oil. Place prepared potatoes, green beans, sweet potatoes, summer squash, zucchini, peppers and onions in the pan. Drizzle 1/2 cup olive oil over veggies and toss. Season with salt and paper and toss again Add tomatoes and fresh herbs. Drizzle 1/2 cup extra virgin olive oil over veggies and gently toss. Cover pan with foil or a lid and roast at 400 degrees for 1 1/2 hours, until potatoes are cooked through.

Your house will smell amazing as the combination of vegetables begins to meld. The different shapes and textures of vegetables make this larger than life side dish as interesting as it is tasty. Vegetarians will make these Eastern Market roasted vegetables a meal for sure.

As I'm typing this I am enjoying reheated roasted veggies topped with a fried egg. It's a good morning.

To read the rest of the story, log in or subscribe to the Grosse Pointe News >>

Fresh Farms-1
Family Center Ask the Experts 1
Detroits Finest Coney
Ed Rinke Right