I roasted two good sized tomatoes, cut into wedges and one medium sized onion, cut into wedges, in a little extra virgin olive oil (EVOO) and Italian Seasoning. When the veggies started to get softened I started a pot of water to boil and sauteed a couple of cloves of garlic for a few seconds in EVOO sprinkled with Italian Seasonings. Then I added a bunch of kale, cut from the stems and sliced and cooked until wilted. I then added the tomato/onion mixture, with the oil, salt and pepper from the roasting pan, and a little red wine and cooked until liquid had mostly evaporated.
In the meantime I cooked penne pasta. I served the pasta with the tomato mixture as the sauce and sprinkled the top with freshly grated Parmesan cheese.
I have been roasting veggies a little at a time since I got last week’s box, storing the leftovers in the refrigerator.
Last night I roasted a couple sweet potatoes, potatoes, carrots, and mushrooms in EVOO and Italian seasoning. I added the ones in the refrigerator at the end to reheat/roast. I served this on the side and am now considering how to serve the leftovers, pizza, soup, lasagna, etc?
Recipe courtesy of CSA member Kathy