Sunday, July 10, 2011

Oh Let Me Count the Ways! My Love Poem to ROASTED SUMMER VEGGIES


I believe Elizabeth Barrett Browning put it best when she said.....

"How do I love thee?  Let me count the ways..."

If I could recite a love poem to a plate of food, I believe it would be to this recipe.

I am head over heels, totally smitten, and completely bonkers for these naturally sweet, roasted vegetables.

I'll just come right out and say it. 

I think I'm in Love.

How can I put it so that all who read this will understand? 

Well, I'm not Elizabeth Barrett Browning, but I'll try my best.

I give you my Love Poem; to the most delicious plate of veggies I've ever tasted:

Oh my love.... your vibrant colors makes me wish my eyes were as large as Marty Feldman's, so I can see more of you......


My darling, your incredible roasted scent makes me wish my nose was the size of Jimmy Durante's, as I can't get enough of your smell.........


and Oh my love, I wish my mouth was as big as Julia Roberts' so I could eat a pound of you in one bite.
Oh let me count the ways!

There it is.  That's my Love Poem to these incredible, naturally sweet roasted veggies.

Now let's get roasting.


2 ears sweet corn
1 red bell pepper
1 small zucchini squash
1/2 bunch fresh asparagus
Olive Oil
1 tablespoon Garlic Powder
1 teaspoon Kosher Salt
Black Pepper

Preheat oven to 400 degrees.

Dice up 1/2 of a bunch of asparagus into bite-sized pieces, throwing away the bottom inch of the asparagus tips (the bottom ends get rather tough).


Now take the red pepper, seed it, and dice into bite-sized pieces.


Are you falling in love yet?

Now dice the small zucchini into strips then dice them into bite-sized pieces.



Take the two fresh ears of corn and cut the kernels off the cobb.



Certainly by now the love bug is heading your way.
Now, place the lovely veggies in a long sheet pan. 


Drizzle them with Olive Oil.  Be generous.  Take your hands and toss these pretties thoroughly with the oil.

Sprinkle 1 tablespoon of garlic powder, 1 teaspoon Kosher Salt, and a sprinkling of pepper on the veggies.  Toss them again thoroughly.
Look at these glorious colors.


 
Has Cupid's bow struck yet?  Oh it won't be long now.
Bake at 400 for 18 minutes. Please be sure the veggies are in a single layer on the sheet pan.  Very important.
WARNING:  When these are finished roasting, and you take them from the oven, you will WISH you had a Jimmy Durante nose.  The smell is fantastic.

Be ready to instantly, and utterly fall in love with the natural sweetness of the roasted red pepper and sweet corn.  It's a miracle of love how sweet these veggies are.


That's it...I'm a goner.


You had me at hello.............


I think Hubby has fallen in love too........"Wow, my mouth just exploded with flavor"

Perfectly put honey!

Here are Some Serving Suggestions:

* Serve them immediately as a side dish with fish or any grilled meat

* Refrigerate and eat them cold (Yes cold! They are just as delicious cold)

* Wonderful used for a veggie Quesadilla.  Grill your tortilla with the veggies, black beans, diced jalapenos and Monterrey Jack cheese (add grilled chicken if desired).


Now if this doesn't make you want to write a Love Poem, then I don't know what will.









3 comments:

  1. LOL.. love your love poem, and the accompanying pics! :-)

    This looks amazing. I love how colorful it is, in addition to what I'm sure you're accurately describing as a smitt-worthy taste.

    xoxo,
    tanja

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  2. I love to "finish" veggies on my charcoal grill and the ONLY way to roast an ear of corn in the husk, on the charcoal grill. Your pictures have such vibrant colours; they have me drooling.

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