The sun shines deceptively through my windows. As I close my eyes, I let the glass of the kitchen window act as a conductor and feel the warmth kissing my cheek. But one simple motion...pressing the button on the screen door and descending onto the top step...reveals that sneaky trick that the sun is playing. The day that I can go out and till the garden is still a few weeks off, but I am glad that I still have some good end of winter tubers and some some veg from the market to roast up. I don't mind sitting by the window with the sun streaming in and playing along with this deception...as long as I can have a bowl of this and a loaf of bread and a bottle of wine to keep me company.
Roasted Vegetable Salad w/ Garlic & Rosemary
adapted from Moosewood Restaurant Cooks at Home
serves: ~4
1 large russet potato, peeled & cut into 1" cubes
1 large sweet potato, peeled & cut into 1" cubes
1 red bell pepper, cut into bite-sized chunks
1 yellow onion, cut into bite-sized chunks
2 c. mushrooms, cleaned, stemmed, halved if large
10 garlic cloves, coarsely chopped
¼ c. olive oil
1½ Tbs. chopped fresh rosemary
salt and freshly ground black pepper
2 Tbs. Balsamic Vinegar
Bring a large pot of water to a rapid boil. Add potatoes and cook for 5 minutes. Drain and let sit in strainer for a minute or so. Preheat broiler.
Toss potatoes with all of the rest of the ingredients except the vinegar. Spread veggies on a broiler pan that has been lined with foil (so that you can keep all of the gorgeous juices that escape the veggies). Sprinkle generously with salt and pepper and broil for 10-12 minutes, stirring halfway through. You want the veggies to be slightly crisped and brown at the edges.
Serve this as a main course with some good bread and cheese...perhaps some warm, sweet cherry tomatoes from the vine in summer. Or serve as a side dish with a simple fish or bean dish.
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