Simple Roast Vegetable Dinner

Busy days here at the Nooney household. Presidents week is a hectic at work, a 50 inch snowstorm came rolling thru and then our son finally got home from Afgannyland. Relief. I'm sure your life gets just as busy. When this happens to me my diet suffers. No planning, just grabbin' and goin'. Time to make a nice meal for me. Easy breezy and fun to eat. I dig using my hands over utensils any day.

Let's see what went down in the AgaKitchen.

Roast Veggies and Barley Pilafslow roast tomatoes, baked onions, broccoli, yellow squash and carrots with a side of red pepper barley pilaf mixed with dark kidney beans.

  • Slow roasted tomatoes, click here for recipe, takes about three hours but can be made ahead
  • Baked onions, click here for recipe, or simply wash and bake at 375 for about an hour, do not peel
  • Barley pilaf, sweat 1/2 an onion small dice and 1/2 a peeled red pepper small dice, add one cup barley. add 1/4 cup white wine and 2 cups stock or water. Bring to a boil and let simmer until all liquid is absorbed. I throw it in the oven for about 30 minutes. Don't forget to season as you go
  • Roast broccoli and carrots. Cut broccolli into spears and carrots into sticks, drizzle with olive oil, season and into a 425 oven for about 10 minutes
  • Roast summer squash, pick out a small one, split lengthwise, season and into an oiled baking pan and in the oven with the broccoli and carrots, about ten minutes. I put a cool cross hatch pattern on mine but I like to show off. Look closely and you can see them. I t also helps the heat penetrate a bit deeper
  • Simple vinaigrette, I used capers and lemon, 3 to 1 oil to vinegar ratio with a splash of wine and mustard

That's it, add some nice greens, I used some cool living greens upland watercress, and build a plate full of great tasting fun to eat healthy vegan food that carnivores will love.

Welcome home Sgt Nooney!