Earlier in the summer I wrote about our trip to China. We adopted our daughter Isabel when she was one year old and we wanted her to see the place where she was born. It was a momentous journey for us―thank you for all the kind words of support each of you sent my way in response to that post. Equally important was the month that followed. Our son, Clark, visited from Montreal. It was unexpected but extremely welcome. Clark is a student at McGill University. He hadn’t been home in a relaxed way since last January, and it was great to have him here. The laughter and love along with the strength of character he adds to our family makes me feel more alive. He helped me let go of most of the sadness I felt after the China journey. While our time in China was filled with great beauty and joy, it was taxing both physically and emotionally. The traveling was fast paced. It took some time to shake the profound feeling of loss I felt when I saw the spot where Isabel was abandoned and remembered the faces of the children still living in the orphanage where she spent her first year.
Now both kids are back to school. We celebrated the end of summer vacation with a dinner at Simon Pearce Restaurant in Quechee, Vermont. Our sunset dinner, on the porch overlooking the Ottauquechee River, was a fitting farewell.
This Roasted Vegetable Medley was inspired by that meal. End of summer vegetables—tomatoes, assorted peppers, onions, and broccoli—are roasted in the oven to tenderize them and bring out their natural sugars. The roasting also adds a brilliant fragrance to any kitchen. We ate ours with grilled meats topped with fresh herbs—a meal reminiscent of the vegetable based dishes we were served in China. A versatile recipe, you can use any vegetables you have on hand. Toss them with pasta, serve them over a bed of rice, add them to and omelet, or a grilled cheese sandwich. This dish is full of the taste and texture of summer.
Those of us in the U.S. are heading into the last official summer holiday. Have a great Labor Day Weekend all!
I look forward to seeing you in my kitchen, gathering flavors, soon.
Roasted Vegetable Medley
Yield: About 8 cups vegetables
- 2 ripe tomatoes, rinsed and quartered
- 1 large onion, peeled and thinly sliced
- 3 assorted bell peppers, rinsed, seeded and thinly sliced
- 1 cup broccoli florets, rinsed
- Olive oil
- Juice of one lime
- Sea salt and red pepper flakes, to taste
- Handful fresh oregano
- Preheat oven to 400 degrees F.
- Line a large sheet pan with parchment paper.
- Spread the prepared vegetables evenly on the sheet pan. Drizzle with olive oil.
- Place the vegetables in the oven and roast until they soften and begin to brown at the edges, about 30 minutes.
- Remove from oven. Allow to cool slightly. Sprinkle with lime juice, sea salt, red pepper flakes, and fresh oregano.
- Serve and enjoy.
These vegetables can be served as an accompaniment to any cooked meats. They also go well with a bowl of steamed rice, in an omelet, a sandwich, or tossed with cooked pasta. Also consider serving them with Roasted Chicken Thighs, Savory Cheese Turnovers or Mussels Steamed in Wine.