In the colder months, a big pan of these vegetables is one of my fall-back meals. Despite the fact that our kitchen was already boiling due to this heat wave, I decided to heat it up even more last night by making a batch. I had a ton of veggies from the Savvy Garden and the most recent Farmer’s Market trip to use up, after all. And perhaps this was my way of willing the cooler fall temps we experienced last week to return?
If so, I may have been successful, because the predicted high for all of next week is in the high 60s to low 70s. Hooray!
A little cheese goes a long way here, especially when you leave it cubed. It gets nice and melty and browned. I usually use a hard cheese like Romano or Asiago, but I used sharp cheddar last night, and it worked just as well.
As for the veggies, use a mix of whatever is in-season and available to you at the time…this dish is super versatile! I like to use at least a few cups of winter squash, potatoes or sweet potatoes to make the dish more filling. In addition to the pumpkin and tomatoes from the Farmer’s Market, these guys decided to join me from the Savvy Garden last night:
6-8 c chopped vegetables
1/4 c olive oil
Salt, pepper, and red pepper flakes to taste
4 oz sharp cheddar or hard cheese, cut into 1/2″ cubes
Preheat oven to 450*F.
Grease a 9″x13″ pan with oil or cooking spray. Toss the vegetables with olive oil, salt, pepper, and red pepper flakes. Fill the pan, then tuck the cheese cubes in so that they are evenly spaced throughout the pan.
Roast for 45-60 minutes, or until vegetables are soft and browned on the outside.
What is one of your fall-back meals?