Roasted Vegetables
Every week my family and I go to my parent’s house where my mother and I make dinner for everyone. For some reason I always end up using the oven which drives my dad nuts. Why you ask? Why does that drive him nuts? Well in the builders infinite wisdom the smoke detector is 2 feet from the kitchen door so if you use the oven or say, make yourself some toast then the smoke alarm goes off. So there we are, an assembly line; one opens the oven then one stands at the door and fans with a magazine and then a third person stands under the smoke detector to fan (usually with a pillow). I’m not sure why I’m telling you this except to say this is a great dish which I made at home in my own oven and alas, no smoke alarms to speak of.
Serves 4
227 g Cremini Mushrooms, cut in half
227 g green beans, trimmed cut in 1.5 inch pieces (or just in half)
1 Pint (551 ml) grape tomatoes
4 Cloves garlic, smashed
1 tbsp extra virgin olive oil
Coarse salt (to taste)
Pepper (to taste)
Preheat your oven to 425 –
Combine all the ingredients together in a roasting pan, bake for 30 – 35 minutes, until the veggies are slightly charred.
Taste and adjust seasoning.
Serve hot or at room temperature.
