Jul 5, 2005

Roasted Veggies For The Summer

*I know I posted a random smoothie recipe on Friday. I couldn't help it. I promise to continue to post recipes on Tuesday, but I guess you never know when one might pop up!

My favorite way to cook vegetables is to roast them. It's hard to bring myself to turn the oven on in the summer heat, but I also get tired of salads. Enter my toaster oven. As long as I only cook 2-3 servings, I can use that little oven and get roasted veggies in less than half an hour. I wrote this recipe for asparagus, but you can substitute just about any vegetable you like (those are cherry and grape tomatoes next to the asparagus).

Roasted Veggies For The Summer

Roasted Veggies 2

1 pound asparagus, trimmed
1 1/2 teaspoons olive oil
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper

1. Line the pan that came with your toaster oven (or any small pan with sides that will fit) with foil, then with parchment paper, making sure both go up the sides. (This will make for easier cleanup.)
2. Spread the asparagus on the pan into a single layer and sprinkle with oil, salt and pepper.
3. Roast in toaster oven at 425 degrees for 20-30 minutes, until golden brown.

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