I’m back! I’ve been cooking for a couple weeks now, but that also coincided with the beginning of the school year, which meant no time to blog. (I am no longer going to try and blog about everything we make, but I will keep sharing ideas for produce and recipes that turn out well.) The start of the school year also meant that we were dealing with some veggie buildup in the fridge because of nights that it was just too tempting to order pizza.
Due to the veggie build-up, John and I decided to roast basically everything in the fridge so it would be all ready to go for meals all week long. We loved it. It was so awesome to have yummy veggies to throw into everything, and it made dinners super simple. It took about two hours total, but at least an hour of that was inactive.
We started with the following:
That pile includes at least 3 summer squash, 2 ears of corn, a bag of green beans, a bag of broccoli, a bunch of carrots, and three bell peppers. Before roasting, I planned on making 4 meals out of the veggies: tacos, sandwiches, pasta, and stir fry. I knew I could just throw in whatever veggies sounded good that day.
In terms of roasting, I kept it pretty simple. The oven was a 375 for most of the veggies. We tried to cut the veggies into similar-sized pieces and roast veggies of similar thickness together. We had 2 pans of squash, a pan of peppers and broccoli, and a pan of carrots and green beans. I turned the oven up to 400 for the carrots and green beans since they are firmer vegetables.
Pasta with Roasted Veggies (Broccoli, Carrots, Green Beans) and Store-Bought Vodka Sauce:
We made veggie sandwich melts with hummus, peppers, carrots, and squash that were yummy. No photos, though.
And, finally, stir fry with green beans, carrots, bell pepper, and squash:
All in all, RoastFest was a huge success. If you have a fridge full of veggies and a couple hours, I’d recommend it. Have a great week!