Fall is for Roasting

In addition to getting some relief from the heat, Fall brings into season some very delicious veggies and fruits. I look forward to all of the soups, roasted foods and yummy delicacies such as baked apples. We could make them all year long, but who wants to heat up the house? Roasted veggies can be used in a variety of dishes such as a pureed based for soups, a dinner side, a salad topping and more.

(Click each photo to enlarge)

Plain roasted veggies.

Roasted veggie bowl. Top with lettuce & tzatziki

Added to pasta & topped with goat feta.

2 Fennel bulbs
½ medium yellow onion
2 cups steamed or thawed artichokes

16 oz can of chickpeas

1 tsp Sea salt

1 tsp Salt free seasoning

¼ tsp Crushed red pepper

1 tbsp Grapeseed oil (or other high heat cooking oil)

1 tbsp Sesame oil

1 tsp dried parsley

1 tsp dried oregano

  1. Rough chop fennel, onion, and artichokes into 1” pieces.
  2. In a large mixing bowl, add veggies and chickpeas. Toss with dry seasoning and oils.
  3. Spread out the mixture on a non-stick baking sheet and cook on the top rack for 20 to 25 minutes at 375 degrees. Veggies will be crisp and golden brown when complete.