It’s that in-between time when the lunch hour has passed but dinner is still far off on the horizon. Welcome to Linnertime. Rather than reaching for those salty’n sweet treats from the vending machine or pantry, have some of these vegetables on hand to fill up your belly ’til the next proper meal.
You can use any vegetables you have in the kitchen – you do have vegetables in your kitchen right? . The trick is the slow roasting and the use of flavorful smoked sea salt. I bought mine at Trader Joe’s for something like $3 [addendum: although this is the umpteenth post in a row I've written about TJ's, I swear it's not the only place I shop! Here's lookin' at you Whole Foods & Jewel]. It’s a huge canister that I’ll probably never finish because a little goes a long way.
If you work in an office or don’t have access to an oven during the day, roast up some veggies the night before and bring them to work with you to snack on the next day. The flavors are just as tasty at room temperature as they are fresh from the oven. You could also serve these as a dinner side, dice them up and serve them with tortilla chips as a roasted salsa or pile them on top of toasted bread for a low-cal sandwich.
Smokey Slow Roasted Vegetables
- 1/4 red onion, sliced
- 6 mini bell peppers, sliced [or use 1 regular sized bell pepper - your favorite color]
- 5 mushrooms [any kind], sliced
- dash of olive oil
- 1 tsp smoked sea salt
- 1 tsp black pepper
for garnish [optional]:
- 4 sprigs of fresh thyme, chopped
- 4 fresh basil leaves, chopped
- 4 sprigs of fresh rosemary, chopped
Preheat oven to 400F. Slice red onion, bell pepper and mushroom into roughly the same size so they all cook evenly. Toss vegetables in mixing bowl with olive oil, smoked sea salt and pepper. Spray foil-lined pan with butter spray and add vegetables. Roast in oven for about 30 minutes, mixing occasionally. Remove and top with garnish.