Preparing vegetables for the week is one of my favorite ways to spend a Sunday evening with a glass of wine. Many people have asked how I handle preparing and eating all of the vegetables I receive in my bi-weekly CSA. The easiest way to is prepare them in advance. I do this by roasting them together with fresh herbs and olive oil or coconut oil. Today I’m sharing what that prep looks like with a few ideas of how I pair fresh herbs with different vegetables. During the week, I’ll pair these vegetables with quinoa, pasta, rice, or a hearty cheese and bread.
+ Summer Squash with Lemon Basil (to die-for basil, from the Franklin Farmers Market! tastes like lemon... ) + Eggplant, Golden Beets, and Summer Squash with Thyme and Sage + Fingerling Potatoes with Rosemary
Preheat the oven to 375-400 degrees. Dice each vegetable in small to medium sized coins or slices. Spread throughout a low-rimmed baking sheet or casserole dish. Coat in olive oil, salt and pepper, and the freshly chopped herb of choice. Roast for 25-35 minutes. Depending on your vegetables, some might require less time. For example, I removed my eggplant after about 18 minutes. Just make sure they are browning and soft to a forks puncture, but not wilted or burnt. (TIP: I like to open the oven door and toss/stir the vegetables at the half-way point of roasting).
Storing them in airtight containers in the fridge for the next few days (or immediately putting them in the freezer) helps ease the stress of getting home from work late and not having the energy or time to make a decent meal. I love to use glass Weck jars, sold at Williams-Sonoma, West Elm, and Crate & Barrel.