Roasted Summer Vegetables Recipe - Cooking Index
Roasted Summer Vegetables Recipe - Cooking Index
| 1 lb | 454g / 16oz | Asparagus spears |
| = (or green beans) | ||
| 1 | Small cherry tomatoes - stems removed | |
| 2 tablespoons | 30ml | Extra-virgin olive oil - divided |
| Sea salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Red pepper flakes | |
| 1 tablespoon | 15ml | Fresh chopped herbs |
| = (such as Italian parsley, | ||
| Basil, thyme or tarragon) |
Heat the oven to 450 degrees.
Snap the woody ends off the asparagus spears or ends off the green beans. Place the asparagus or beans in a shallow pan, drizzle with 1 tablespoon of the olive oil, season with salt and pepper to taste and toss to coat. Spread the asparagus or beans in one layer over the pan.
In another shallow pan, toss the tomatoes with the remaining olive oil, red pepper flakes and season with salt and pepper to taste. Place the pans in the upper third of the oven and roast for 5 minutes.
Remove the pans from the oven, shake them to turn the vegetables and return to the oven until the vegetables are slightly shriveled and brown in spots, another 5 minutes. Remove them from the oven.
Gently toss the tomatoes with the herbs and arrange the vegetables in separate mounds on a serving dish.
This recipe yields 4 to 6 servings.
Each of 6 servings: 66 calories; 61 mg sodium; 0 cholesterol; 5 grams fat; 1 gram saturated fat; 5 grams carbohydrates; 2 grams protein; 1.66 grams fiber.
Source:
The Los Angeles Times, 08-22-2001
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