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Leftover roasted veggies. January 21, 2011

Posted by ourfriendben in homesteading, recipes, Uncategorized.
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Silence Dogood here. Our friend Ben and I have fallen in love with roasted veggies—sliced sweet potatoes, halved new potatoes, wedges of sweet onion, quartered red, yellow, or orange bell peppers, mushroom caps, halved Brussels sprouts, wedges of yellow beets—all brushed with extra-virgin olive oil (preferably infused with sage and wild mushrooms), sprinkled with salt, lemon pepper or cracked black pepper, and dried thyme, basil, oregano, and rosemary. Yum, incredibly delicious! And we’ve only scratched the surface. I’d love to roast cabbage wedges, sliced summer and winter squash, eggplant, corn, cauliflower…

Anyway, we like to have our roasted veggies with a side of rice, mashed potatoes, or creamy pasta (assuming we’re not roasting new potatoes). We find leftovers keep well and can be heated and served with a different starch later in the week (I have to keep OFB from insisting that we eat them again the next night). So I often make more than we can eat at a meal so we can look forward to, so to speak, a second helping that only requires a quick reheating.

But what if you’re eating for one and find that you’ve made too many roasted veggies? How can you use your leftovers creatively without having to eat the same dish again and again? Our friend Huma brought this to my attention today, since she’d made my version of roasted veggies and found herself inundated with them, and though she enjoyed them, she dislikes eating the same or similar food again and again.

Yikes, was I chagrined! This wasn’t a problem I’d ever come up against. But I rose to the challenge to help Huma and anyone else who makes more roasted veggies than you’d care to eat as sides. Here are ten (plus one) ways to enjoy leftover roasted veggies that bear no resemblance to simply serving them up:

* Quarter leftover roasted new potato halves, then heat in a little butter and serve with fried eggs for breakfast.

* Add roasted sweet potato or winter squash slices to your mashed potatoes, along with roasted sweet onion (diced) or roasted garlic cloves (mashed), if desired. Mix well to blend, add plenty of butter, milk or half-and-half, salt, and cracked black or lemon pepper, and enjoy.

* Dice roasted red, yellow, and/or orange bell peppers and roasted sweet onions, mash roasted garlic cloves, and slice roasted mushroom caps, then add them to hot, drained al dente spaghetti or fettucine with red pepper flakes, a generous splash of olive oil, salt, and plenty of shredded Parmesan or crumbled feta cheese, toss, and allow to heat through for a fast, delicious dish. (You can add pitted kalamata olives and/or chopped artichoke hearts for a really decadent treat.) Add a crunchy tossed salad and some broccoli and you have yourself a meal!

* Use roasted veggies to deepen the flavor of soups, stews, and sauces, rather than starting with uncooked veggies. It’s a delicious difference!

* Puree roasted sweet potatoes, winter squash, or beets with roasted sweet onions. Heat, adding light cream, a little veggie broth to thin to the desired consistency, plenty of cracked black or lemon pepper and salt or Trocomare, and a splash of bourbon (for the sweet potatoes), Sambuca (for the winter squash), or vodka (for the beets). Yum, a delicious, warming, nourishing cream soup for cold winter nights!

* Toss cooled roasted Brussels sprout halves with a little extra-virgin olive oil, minced fresh garlic, salt, and red pepper flakes to taste. Allow to sit for an hour for flavors to marry, then serve as an appetizer as you would green olives.

* Marinate cooled roasted Brussels sprout halves in oil and vinegar overnight in the fridge, then add to a tossed salad. You can do the same with diced roasted beets, whole roasted mushroom caps, roasted zucchini or summer squash slices, or diced roasted red, yellow, or orange bell peppers.

* Make corn chowder with roasted corn cut from the cob, diced roasted sweet onion, minced roasted mushrooms, milk, a little veggie stock, and salt and cracked black or lemon pepper to taste.

* Make delicious baba ghannouj by pureeing roasted eggplant, roasted sweet onion, roasted garlic, lemon juice, tahini, salt, pepper, and liquid smoke into a thick paste. Enjoy with pita wedges, crackers, crudites (carrot sticks are especially yummy), or hot wedges of naan (Indian flatbread).

* Make an exceptional black bean salsa by dicing roasted bell peppers and roasted sweet onions, cutting the roasted kernels from an ear of corn, and mashing roasted garlic cloves, then adding a can of black beans, a diced jalapeno pepper, a chopped fresh tomato, and a splash of lime juice, then stirring well and letting the flavors blend before serving with tortilla chips or hot tortilla strips or wedges and sides of sharp shredded white Cheddar, sour cream, and hot sauce.

And the bonus:

* Add diced roasted bell peppers, sweet onion, new potatoes, zucchini or summer squash, minced roasted mushroom caps, and roasted corn kernels, in any combination and to taste, to a basic quiche recipe. Yum!

That’s all I can think of offhand. But I’m sure you all have many more favorites of your own. Please share them with us!

           ‘Til next time,


Addendum: Our friend Delilah, an accomplished cook, read this post and e-mailed me with a suggestion. “The very best use of roasted (or grilled) vegetables is to top a pizza,” she says. “I prefer to roast them on a grill because of the wonderful smoky flavor it imparts.” To make her pizza, Delilah uses garlic, Alfredo, or oil-based pesto sauce instead of marinara sauce, then adds shredded mozzarella, the roasted veggies, and chunks of feta cheese to give her pizza a “Mediterranean flair.” Thanks, Delilah! Great idea!

A cooking marathon (with recipe). January 18, 2010

Posted by ourfriendben in homesteading, recipes, wit and wisdom.
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Silence Dogood here. In these financially challenging times, it makes more sense than ever to look for sales, even on fresh produce. But when fresh produce comes on sale, you’d better be on notice that you should cook and/or eat said produce at the EOM*, or it’s likely to go bad. Sure, if you have chickens, an earthworm composter, and/or a compost bin system, as we do, you can give past-peak produce to one or all of them, so everybody wins. But if you actually use the produce for your own meals and feed the scraps to the chickens, earthworms, or compost, then you’re really getting the most from your grocery money.

The cooking marathon referred to in this post’s title came about because I’d bought a bunch of green bell peppers, mushrooms, new potatoes, carrots, and onions on sale. I figured I’d better do something with them, and fast. As it happens, I’d also bought some really good tomatoes when OFB and I passed through Virginia on our Christmas trip down to visit family in North Carolina, and, with visions of tacos with refried beans dancing through my head, I’d also snapped up some shredded lettuce and red bell peppers on deep discount at our tiny local grocery.

So I’d made my famous refried beans (including cinnamon and cloves as seasonings; see “Fiesta time! It’s Cinco de Mayo!” for the recipe for Silence’s Top Secret Disappearing Refried Beans) with tortillas and all the toppings (chopped red peppers, black olives, tomatoes, and scallions, shredded white Cheddar, sour cream, shredded lettuce, green and red salsas) earlier in the week. There were plenty of leftovers for a second supper, so I didn’t have to worry about cooking dinner from scratch. Instead, I could focus on cooking those peppers,  potatoes, onions, mushrooms, and carrots for future meals. No pressure.

I’d decided that I wanted to use the green bell peppers to make stuffed peppers and to season spaghetti sauce, so this was uppermost in my mind as I began to plan my cooking marathon. If you’re a meat-eater, stuffed peppers typically involve green peppers stuffed with a mix of ground beef, rice, onions, and seasonings and topped with tomato sauce. But if you’re a vegetarian like me, and are also contending with a guy who’s not wild about cooked tomatoes like OFB (unless they’re cooked in pasta or pizza sauce), what would make a really satisfying pepper stuffing? I’d already saved leftover rice from a couple of earlier meals with the stuffed peppers in mind. Now, my challenge was to think of how to make a rich, satisfying stuffing for the peppers, hopefully using some of the produce I’d bought on sale.

After pondering this for a bit, here’s what I did: I sauteed diced sweet onion and mushrooms in melted butter and added herbs (basil, oregano, thyme, marjoram, rosemary) and seasoned salt (Trocomare). When the onions had clarified and the mushrooms had cooked down, I stirred in the cooked rice, thoroughly coating it with the herbed butter and mixing in the onions and mushrooms. When the rice was heated through and completely coated, I turned off the heat and added cottage cheese, shredded mozzarella, and shredded sharp white Cheddar, stirring well to blend.

Yum!!! Our friend Ben and I agreed that we could have just eaten this, without even bothering with the peppers. But chasing OFB away from the stuffing, I filled four cored green peppers with it and set them in ovenproof loaf pans with 1/4 inch of water in the bottom, then put them in the oven at 350 degrees F.

Only thing was, there was leftover stuffing! What to do?! I grabbed a ‘Carnival’ winter squash, which we’d used as part of our Harvest Home display and which is supposed to be as delicious as it is beautiful, halved and seeded it, stuffed the halves with the remaining stuffing, and put them in a baking dish, also in 1/4 inch of water.

However, I was far from done. Hey, the oven was on, 350 degrees for at least an hour, right? Better take advantage of that! Seizing another Pyrex baking dish, I washed the new potatoes, chopped the carrots into 1-inch pieces, cut a sweet onion in wedges, broke up some cauliflower into manageable pieces, and removed the stems from the remaining mushrooms. Pouring a little olive oil in the bottom of the dish, I arranged the veggies, sprinkled more olive oil and added tiny bits of butter over the top, then dusted everything with Trocomare and put the dish in the oven on the top rack (the bottom rack was filled with the peppers and squash).

Then of course I made our taco dinner. As OFB and I were enjoying the tacos and toppings, I could smell the delicious fragrance of the roasted vegetables. And at the end of the meal, when we removed the stuffed peppers, squash, and roasted veggies from the oven, it was all we could do not to sample them on the spot, full as we were. Now we’re looking forward to several scrumptious meals later in the week that are good to go if we just heat them up. And, with the rice saved and ready to go, I can’t tell you how little time it took to get this all together!  So easy, so yummy. Try it! (And if you have a multicolored assortment of bell peppers—yellow, orange, and red, as well as green—to stuff, so much the better!)

Mind you, when I started planning this cooking marathon, I was envisioning making the spaghetti sauce while I was at it. But a quick trip over to the neighbors’ with a treat turned into a “won’t you sit down and have a glass of wine” affair, followed by “don’t you want another glass of wine?” By the time I got back home, OFB had arrived and there wasn’t as much time for cooking as I’d hoped. Never mind. With all this good food ready to heat and serve (maybe with sides of snap peas or broccoli or spinach or green and yellow wax beans and, of course, always a big tossed salad), I’ll have plenty of time to make spaghetti sauce!

           ‘Til next time,


* EOM=earliest opportune moment

Recipes for roasted vampires. April 12, 2009

Posted by ourfriendben in homesteading, recipes, wit and wisdom.
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Silence Dogood here. Yowie zowie! As a from-scratch, intuitive cook, I usually think I’m up for almost any challenge (Iron Chef, are you reading this?!), but even I was rather disturbed to see this search phrase appear on our blog, Poor Richard’s Almanac, this afternoon. I was on the verge of contacting Hannibal Lecter for advice when my vision cleared and I saw that someone was actually looking for recipes for roasted vegetables. Whew!

Okay, roasted vegetables. That’s so easy. Here are some foolproof tricks for creating great roasted vegetables, as a warming side dish or a main dish with a big, hearty salad and maybe some hot-from-the-oven bread or cornbread. Let’s take it from the top:

Start with a big ovenproof rectangular Pyrex or other lasagna-sized glass baking dish. Oil it well, preferably with olive oil. Preheat the oven to 350 degrees F. Getting back to the dish, add:

* Sliced or diced potatoes. We like any combination of ‘Yukon Gold’, redskinned potatoes, sweet potatoes, and baking potatoes for color and flavor. No, you don’t have to peel them, just scrub them really well.

* Carrots. Sliced carrots—orange, red, purple, yellow—add sweetness and depth to a dish of roasted veggies. 

* Sweet onions. Sliced or diced sweet onions—‘Vidalia’, ‘WallaWalla’, or ‘Candy’ types—add richness and depth to a dish of roasted veggies. 

* Garlic cloves. Gotta address that vampire thing, right? Roasted garlic cloves turn sweet, so they make a great addition to a medley of roasted veggies, or take them out, mash them and serve them on that bread you’re making as a side.

* Fennel, asparagus, artichokes. We love chopped fennel root, with its anise flavor, in a roasted veggie medley. Inch-long cuts of green or blanched white asparagus are simply delicious roasted, too. As are artichoke hearts or bottoms. Yum, so rich and fabulous!

* Beets and Brussels sprouts. Here’s where the “Eeeew, I HATE [fill in the veggie]” comes in. You can add cabbage, turnips, rutabagas, parsnips, or anything else here. We absolutely love quartered red and golden beets pretty much any way, but especially when they’re roasted. And believe it or not, even if you think of Brussels sprouts as being miserable, bitter vegetables, halved roasted Brussels sprouts are sweet and succulent. You wouldn’t believe how many “Brussels sprouts-hating” friends and family have greedily gobbled them down in our roasted veggie medleys and been none the wiser. “More, please!”

* Extras. Corn kernels, panko (or croutons), wax or green beans, ramen noodles, diced red bell peppers, sliced or small whole mushrooms, shredded cheese. Anything you like goes when it comes to roasted veggies. Be brave, it’s going to be so good! 

* Herbs and spicing. Here’s where you can really go to town. Roasted veggies can really hold their own when it comes to herbs and spices; it’s almost impossible to add too much. So go on, dump ’em on! Fresh rosemary is a special favorite. Ditto tons of shredded fresh basil leaves. If you have them, fresh thyme, chives, sage, chopped scallions, oregano, and just a touch of marjoram. Or a dried mix of any or all of the above applied with a liberal hand. Feel free to experiment, too: These veggies tend to be able to stand up to assertive spices. Try curry powder, minced ginger root, and garam masala. But whatever you add, we suggest adding salt—Real Salt is our favorite, or Kosher salt, sea salt, or a salt/herb mix like Herbamare or Trocamare.

*Final touches. Once you’ve added your herbs and spices, it’s time to coat the whole dish with a thin layer of olive oil and butter. Then cover it with aluminum foil, bake for an hour at 350 degrees F., and uncover for the last few minutes of cooking until it’s tender and caramelized. Oops, too many folks dropping by for dinner? Quick, make a pot of pasta or rice and serve the roasted veggies over the top with a big salad and/or side veggie like green beans, snow peas, snap peas, spinach, or broccoli. Yum! 

Good?! Oh, yeah. Next time a vampire visits you, offer them this roasted veggie dish and watch them lose interest in sucking your blood. What, no vampires in your area?! Gee, guess you’ll just have to enjoy this delicious roasted vegetable medley all by yourselves. Awwww.

             ‘Til next time,


Recipes with roasted vegetables. January 18, 2009

Posted by ourfriendben in gardening, homesteading, recipes.
Tags: , , , ,

Silence Dogood here. I don’t know about you, but when it’s bitterly cold and snowy out, I love to make rich, warming dishes to symbolically keep the cold at bay. And I love using the oven in winter, since it adds much-needed warmth when the thermostat’s turned down to a toe-numbing 60 degrees. But of course, I’d prefer it if “rich” didn’t equate to rich in calories. That’s where roasted vegetables come in.

I was reminded of this the other day when I was having lunch with my friend Amy and she told me that she’d recently discovered roasted root vegetables. She said she’d roasted one carrot, one potato, one parsnip, and one beet, and not only found the result delicious, but had enough to eat them again at a second meal! She asked me for directions to our local farmers’ market so she could stock up on root vegetables for future meals.

Of course, our friend Ben just about choked when I told him this story, since it’s inconceivable to either of us that anyone could stretch so few veggies over two meals. When we have roasted vegetables, it’s all we can do to refrain from polishing off an entire 9-by-13-inch pan between the two of us! (And that’s with a big salad and possibly rice or pasta on the side!) I’d rather make a big batch of roasted veggies, anyway, since they’re so easy to put together and they keep and reheat so well. Let me give you my go-to recipe, and you’ll see what I mean:

           Silence’s Simple Roasted Vegetable Medley

Wash and chunk-cut yellow potatoes (such as ‘Yukon Gold’), peeled orange-fleshed sweet potatoes, red and golden beets, peeled sweet onions (‘Vidalia’ or ‘Walla Walla’ types), and carrots. You can substitute whole new potatoes for the yellow potatoes if you’d like. For delicious variations, try adding a chunked fennel bulb, peeled garlic cloves, artichoke hearts, and/or whole mushrooms to the mix. I have never tried adding parsnips, turnips, rutabagas, salsify, or other root crops to my root veggie mix, but you certainly could. Many people add chunks of winter squash or pumpkin as well. I myself would enjoy the occasional sprinkle of corn kernels over the veggies, confetti-like, as a reminder of our Harvest Home celebration.

As you can see, I’m not giving quantities here. That’s because you can adapt the recipe to pretty much any quantity of veggies you have on hand, your family size, and your roasting pan or container. As long as I’m making them anyway, I like to make two pans of roasted veggies and stash one in the fridge to reheat later that week or early the following week, or to turn into a delicious main dish like the ones I’m about to share.

Anyway, your next step is to lightly oil a baking dish or roasting pan (or two). I use plain old Pyrex/Corning-type rectangular or square glass oven-proof dishes for my roasted veggies. As I chunk each type of vegetable, I add it to the pan(s), spacing the chunks out so they’re evenly distributed throughout rather than all clumped together in one part of the pan (eeewww). Once everything’s in the pan(s), I add my herbs and spices: any combination of rosemary, thyme, basil, oregano, and salt (we like Real Salt). Mind you, this is not a definitive list! Fenugreek, fennel seed/aniseed, black mustardseed, whole cumin, winter savory, lemon pepper, even a tiny pinch of ground cinnamon could work. (With the exception of the cinnamon and cracked pepper, use whole or dried rather than powdered herbs and spices, please.) See what works for you and yours! I could even see adding a few tiny chunks of crystallized ginger or candied or preserved orange peel or dried cranberries, or maybe little dabs of stone-ground mustard or even pesto.

Now, you’ve arranged your chunked veggies in the oiled baking dish, one layer deep, and sprinkled on your herbs and spices of choice. You’re almost done! Drizzle some good olive oil over those veggies. I like to add a few dabs of butter as well for the richest possible flavor. Then cover your baking dish with aluminum foil or put the top on your roasting pan and bake at 350 degrees F. for an hour. After an hour, remove the foil or lid, test for doneness, and (if fork-tender) allow to cook, uncovered, another 10 to 20 minutes to caramelize the veggies. (We’re not actually talking about creating sticky-sweet candy here, just bringing up the inherent sweetness of these luscious root veggies to enhance the dish.)

Serve as a side with pork, chicken, turkey, or roast beef, add to a topping for pasta or rice (see below), or sprinkle on grated Swiss or crumbled feta cheese and serve as a main dish with fresh, hot-from-the-oven bread or cornbread and a wonderful, hearty salad. Homemade mashed potatoes go beautifully with roasted veggies, too, if you can resist the temptation to add potatoes to the vegetable medley. So does another dish that’s not usually considered winter fare but uses a winter storage staple, cabbage: an ample side of cole slaw.

Serves 2-4 (or more).

So much for the basics. Let’s get down to some marvelous recipes starring roasted vegetables, from some of my all-time favorite cold-weather cookbooks:

              Fall Vegetable Tart

This one’s from Andrea Chesman’s wonderful book, The Roasted Vegetable (Harvard Common Press, 2002). Yum!!! Andrea says: “This rustic vegetable tart is one of my favorites, and I make it often—with whatever cheese I have on hand. Fontina is my favorite (the version here), with soft goat cheese (crumbled rather than grated) a close contender.”

2 medium-sized beets, peeled and cut into 1/3-inch dice

1 small Butternut squash (about 1 pound), peeled, seeded, and cut into 1/3-inch dice

1 medium-size onion, halved and slivered

1 medium-size red bell pepper, diced

2 cups sliced mushrooms

6 garlic cloves, thinly sliced

2 tablespoons extra-virgin olive oil

1 teaspoon chopped fresh rosemary leaves

Salt and freshly ground black pepper

Homemade or store-bought pastry for one 9- or 10-inch pie

8 ounces fontina cheese, grated (about 2 cups)

1. Preheat oven to 425 degrees F. Lightly oil a large shallow roasting or half-sheet pan.

2. In a large bowl, combine the beets, squash, onion, bell pepper, mushrooms, and garlic. Add the oil, rosemary, and salt and pepper to taste. Toss to coat well. Arrange in a shallow (preferably single) layer in the pan.

3. Roast for 35 to 45 minutes, until the vegetables are tender and lightly browned, stirring or shaking the pan occasionally for even cooking. Remove from the oven and reduce the temperature to 375 degrees F.

4. Line a baking sheet with aluminum foil. Place your pastry on the baking sheet. Unfold the pastry and pinch together any tears. Sprinkle the cheese over the pastry, leaving a 2-inch border around the edge. Arrange the roasted vegetables on top of the cheese. Fold the dough up to partially cover the filling and crimp to seal the edges.

5. Bake for about 25 minutes, until the crust is golden.

6. Cut into wedges and serve warm.

Serves 4.

             Roasted Rosemary Potato Wedges

Oh, yum! Simple and so satisfying. From Roots: The Underground Cookbook, by Barbara Grunes and Anne Elise Hunt (Chicago Review Press, 1993).

6 russet (baking) potatoes, scrubbed and quartered lengthwise

Olive oil for brushing potatoes

12 large cloves garlic, unpeeled

2 teaspoons chopped fresh rosemary or 1 teaspoon dried

1/2 teaspoon salt, or to taste

1/4 teaspoon freshly ground pepper

1/2 cup sliced black olives

1 loaf French bread, thinly sliced

Preheat oven to 400 degrees F. Spread potatoes on a baking sheet; brush with olive oil. Sprinkle potatoes with garlic cloves, rosemary, salt, and pepper. Bake, turning two or three times during cooking, until tender and crusty, 45 minutes to 1 hour. Spoon potatoes and garlic into a serving dish. Sprinkle with olives. Serve with the French bread, spread with the roasted garlic (squeezed from the husks, which should then be composted or discarded).

6 servings.

           Roasted Brussels Sprouts

Just to prove that not all roasted veggies need to be roots—and to give you a foolproof method to finally love Brussels sprouts—here’s a fabulous easy recipe from Learning to Eat Locally by Juliette Spertus (Center for Environmental Studies, Williams College, 1998). The author notes that roasting the sprouts deepens their flavor, and suggests serving them up with mashed potatoes and grated carrot salad. Good idea!

1 tablespoon olive oil

1/2 teaspoon salt, or to taste

freshly ground pepper to taste

1 1/2 teaspoons caraway seeds, or to taste

3 cloves garlic, peeled and halved

1 pint Brussels sprouts

Preheat oven to 400 degrees F. Combine olive oil, caraway seeds, salt, pepper, and garlic in a baking dish. Trim any old leaves and stems from Brussels sprouts and cut an “x” in the base of each sprout so that sprouts will cook evenly. Add sprouts to the baking dish, and stir them into the mixture until well-coated. Spread sprouts out in a single layer and bake until beginning to brown, about 15 minutes. Serve hot.

Serves 3.

          Roasted Vegetable Broth

And now for something completely different!  From Darra Goldstein’s The Vegetarian Hearth: Recipes and Reflections for the Cold Season (HarperCollins, 1996) comes a recipe for an incredibly rich broth to add to winter soups, sautees, pasta sauces, stir-fries, stews, and vegetable dishes of all kinds. As with most broths, Darra appears to be telling everyone to toss the veggies after you’ve extracted their flavor. But I hate that idea! I’d suggest throwing them back in the roasting pan with some olive oil and/or butter and reheating them in the oven at 350 degrees F. until dry and fragrant, then serving over rice. Waste not, want not!

1 large onion, unpeeled and quartered (peel if you plan to eat the veggies later)

6 garlic cloves, unpeeled and left whole (ditto)

2 leeks, including 1 inch of the greens, sliced lengthwise and rinsed well

4 large carrots, unpeeled and halved

1 parsnip, peeled and halved

1 small turnip, peeled and quartered

1 fennel bulb, trimmed and quartered

1/2 pound button mushrooms, wiped and left whole

1 tablespoon olive oil

1 cup water or dry white wine plus 2 quarts water 

1 large handful of parsley sprigs (1 ounce)

1/2 pound cabbage, coarsely chopped (about half a medium head)

1 bay leaf

1 1/2 teaspoons black peppercorns

1/4 teaspoon dried savory

1/2 teaspoon salt (or more, to taste)

Preheat the oven to 400 degrees F. Place the onion, garlic, leeks, carrots, parsnip, turnip, fennel, and mushrooms in a large roasting pan and drizzle with the olive oil. Roast the vegetables, stirring two or three times, until browned, about 45 minutes. Transfer them to a large stock pot.Deglaze the roasting pan with 1 cup of water or wine, scraping up all the browned bits clinging to the pan. Pour this liquid into the pot with the vegetables. Add the 2 quarts water, parsley, bay leaf, cabbage, peppercorns, and savory. Bring to a boil, then simmer the stock for 1 1/2 hours. Strain the stock, pressing down on the vegetables. Season to taste with salt.

Makes 2 quarts.

Okay, enough for one day! Please share your favorite roasted veggie combos and recipes with us. Gotta love ’em!!! 

             ‘Til next time,