One more from the Mother’s Day file:   In considering a simple hearty side dish, I wanted flavor and color without a lot of carbs or fat.  Zucchini season is approaching  so it’s an easy find in most farmer’s markets and produce aisles.

Shopping Tip:  For the best tasting and lowest priced produce, always choose something at peak season and farmed locally. Check out this cool website to find out what’s growing in your area: Sustainable Table
Recipe and pics after the jump…
Rustic Roasted Vegetables
Veg of Choice:  Potatoes, Zucchini, Yellow Squash, Red Pepper, Red Onion
Technique Tip:  Chop / cube all the vegetables to approximately the same size so they cook at the same rate.

Toss with olive oil, lemon juice, fresh thyme, fresh rosemary, chopped garlic, salt, pepper

Roast uncovered in preheated 425 degree oven for 40 -50 minutes. Turn halfway through.
For less starch sub out or reduce potatoes and add carrots.
Done! Easy, right?

Chopped and Ready

::drool::

I feel like that was too short, let’s have a bonus recipe

If you have leftovers, use them as a base for a veggie quiche, much like the awesome one I had in Montana.

Nom nom nom

Vegetable Quiche

  • Make a Pate Brisee like the one used in the galette , and mold into a pie pan.
  • Whisk 4-5 eggs with 2/3 c of milk (if using coconut or soy milk, reduce to 1/2 c) – There is no need to over-season the eggs because the vegetables are already seasoned.

Technique Tip #2: If you like a dense quiche, almost a little custard-y, mix the whole eggs with the milk. I prefer a lighter, fluffier quiche, and have started frothing the whites and yolks seperately, then folding together. It rises higher and gets a little crunchy on top.

  • Gently mix in 1c (shredded) of your favorite bold white cheese, i.e. fontina, havarti, asiago
  • Spread roasted veg in pie crust, then pour egg and cheese mixture on top.
  • Bake in 375 degree oven for 30 minutes.

For under $5 (even less if you grow your own herbs) and minimal effort you can impress someone with dinner on Saturday night and brunch on Sunday morning. Let me know how that works out for ya 😉

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