Most often when we hear veggie roast we think of Fall, but I’m tellin’ ya veggie roasts are here for the Summer too, baby!
I love summer time for so many reasons. One big reason is our local Farmers Markets are open. We bought all of these veggies, fresh from the farm, for only $10.
Step One: After washing, gather all of your veggies together and take their photo. Aren’t they just beautiful?
Step Two: Chop them all up, it’s okay, they’re still beautiful and will taste delicious this way.
Oh gosh… you’re probably thinkings who’s “them”– I haven’t specified what veggies we’re including. Here you go, what we’re choppin’:
- Yellow squash
- Red Potatoes
- Onion (we bought a “fresh onion” from the Farmers Market which came with green onion/scallion still attached. I know they don’t usually come like this at the store. So, buy a green onion and chop him up too.)
Now, how much you include is up to you. I made a giant a** pot because we have three people to feed and I like enough to heat up a few times during the week for lunch – heyyooo! Perfect meal prep dish.
Step Three: Sauté chopped onions, green onions, fresh garlic, salt, pepper, thyme, and rosemary until someone says, “oh wow, what are you cooking? that smells SO good” (or until golden brown).
Place Sautéd mix in oven-safe cooking dish with all other veggies – mix it real good.
Step Four: Surprise! It’s a tomato – threw you off, -eyy, he wasn’t in the photo. Sneaky little guy. Anyway, you’ll need two tomatoes and two whole garlic cloves. You’ll want to wrap one tomato and one garlic clove in a single sheet of foil. Drizzle some oil over the top (I used coconut because the flavor is little Mario blowing a pinched finger kiss delicious). Add some spices. I used salt, pepper, thyme, and rosemary.
After each tomato and garlic clove is wrapped in foil place in oven. Cook at 400° for about 30 minutes or until the tomatoes are nice and squishy.
Step Five: Once your tomatoes are squishy balls of (basically) tomato soup throw them in a blender (include the garlic) with 3 cups of water – or you know, eyeball it; I don’t know how big your tomatoes are. You want a decent amount of water but you don’t want too much water that your soupy sauce taste like old V8 juice with 10 ice cubes melted in it.
Before blending, add 1 Garden Veggie Bouillon Cube per cup of water. This is where you can make the dish non-vegetarian and add whatever, whichever Bouillon you’d like. You could also add more spices or a little olive oil here. I didn’t – but you can.
Blend that baby to shreds. Make it into a nice juicy substance. Tell those tomatoes, I’m the boss here. You may not want to be so domineering towards your tomatoes but this is important. Tomatoes will walk all over you, if you let them.
Step Six: Once you’re confident your tomatoes know you are the boss of this dish, pour that fantastic soupy sauce all over your chopped, already potted veggies. I used our Thanksgiving Turkey pot because, as I said, I made a big a** pot.
Use whichever (oven-safe) baking dish you have, preferably one with a lid – this will keep your soupy sauce from baking out.
Step Seven: After adding your soupy sauce, season the sh*t out of them veggies. I used:
- Pink Salt
- Cracked Pepper
- Garlic powder
- Trader Joe’s 21 Seasoning Salute (if you don’t have this I would say replace with juice from half a lemon, Cayenne, Cumin, Oregano)
- Remember that this isn’t meant to be an over the top, spend $10 on seasoning alone, type meal; this is a budget friendly, healthy, feed many or meal prep type meal. So if you don’t have some of these seasoning don’t sweat it – remember you put that Bouillon in and that will give the dish lots of flavor!
Last Step: Throw that wonderfully seasoned veggie pot in the oven. Cook at 400° with lid on for 40-50 minutes or until potatoes and broccoli are to your liking.
Look at her… all cooked-up and no where to go but my bowl. Yum!