We chatted about roasted veggie a couple of weeks ago. Someone mentioned radishes, and it gave me the idea for this lunch that turned out so delicious I decided to share. Here's what was left after I'd eaten:
The photo is a bit bare and looks like someone pigged out (no comment, Ruthy! It was all I had for lunch!). And, yes, I did pig out. Here's what I cooked (one on the list you won't see at all because it's gone!)
1 butternut squash peeled and cubed (I only prepared half. I roasted the other half in the skin to mash later for butternut soup)
1 small eggplant, peeled and cubed (I only had a little bit of eggplant, so I ate it all!)
1 yellow summer squash or zucchini (or both), halved and sliced
1 bunch of radishes, green stems removed, cut in half
Place on cookie sheet and drizzle with extra virgin olive oil. Sprinkle with seasoning salt and toss around to coat. (Use your hands, it makes a great moisturizing scrub--my extra tip for the day. You're welcome!) :)
Bake at 400 degrees for about 20-30 minutes (until the thicker vegetable pieces are soft).
Enjoy as a vegetarian meal or a side dish. Believe it or not, the radishes weren't spicy at all!
What veggies do you like to roast?
Oh, Missy, I love veggies, and I love EASY DIFFERENT veggies the best, so you had me at hello!
ReplyDeleteAnd my Firefox browser isn't letting me see your puny pic, so it doesn't matter honey. And I'm doing roasted potato slices tomorrow for Simply Saturday, so great minds think alike, LOL!
I grill eggplant, zucchini and summer squash and corn on the cob often. Love them. Same way, too, just drizzled with olive oil and sprinkled with a fresh-ground garlic pepper I found at Sam's Club...
So amazingly good and almost NO CARBS... WONDERFUL!!!!
Well, I can see the photo and I only have one comment... how can you keep your pan so clean? No matter what I do, I have to use tin foil or my veggies stick to the pan and it's a horrid mess.
ReplyDeleteInside, I usually only roast potatoes with that delicious recipe on the box of Lipton Onion Soup Mix. Or at least it used to be there. I'm glad I saved it in my recipe file because I think they've updated to a spicy Tex-Mex version or something.
But during the summer when we have the BBQ going, I mix potatoes, onions, carrots, and sweet red and yellow peppers together in oil like you do and wrap them in tin foil - or use those foil pouches they now sell for this purpose - and toss 'em on the grill.
Everyone loves them that way.
Missy, I have to admit however, I've never eaten a cooked radish. Is that common where you live?
Alas, I live in a household where our veggie repertoire is limited. I do roast potatoes now and again. Love them with olive oil, kosher salt, and a little rosemary. Then drizzle just a little bit of lemon juice over them as they come out of the oven. My favorite Mexican restaurant has the most awesome grilled veggies. I haven't figured out what there seasoning is, and they refuse to tell me, but I wish they'd bottle the stuff and sell it then.
ReplyDeleteYum. This speaks to my vegetarian heart! If you cubed some tofu, marinated it in tamari sauce for a bit and added it to the mix you would have a complete meal including protein! I've never tried roasting eggplant. In fact I've never cooked eggplant! Or radishes. Wonder if that's a North South thing?
ReplyDeleteI'm going to have to try this blend - I love squash and zucchini, and I'm learning to love eggplant (when it's cooked right), but I'm with Kav on the radishes. I never knew you'd even try to cook them!
ReplyDeleteI love roasted potatoes, especially when you throw a few garlic cloves in the mix.
And roasted sweet potatoes are an almost every day thing...
Maybe I should try them for breakfast....
Ruthy, I Iove garlic pepper! But I've never seen a mix you can grind. I'll keep my eyes open for it! I also love to grill veggies. I bought a really nice non-stick rack to put on the grill that takes up about half the space. I put the veggies on it and set the meat to the side. It's a great way to keep from heating up the kitchen in the summer!
ReplyDeleteAnita, the reason things don't stick is because I'm probably a little too generous with the olive oil. LOL Like I said a while back, I could just about drink the stuff. :) It seems the only thing that ever sticks for me is potatoes.
ReplyDeleteYou know, I'd never had a cooked radish before either! I thought I heard about it on here in someone's comment. But it could have been on the Harlequin Harvest Festival cook off. In fact, I'm almost sure it was a recipe that someone over there shared. I'll have to go look.
Mindy, I'll be sure to try adding rosemary and a little lemon juice. Sounds good!
ReplyDeleteKav, I've never had success with tofu. And I've never had it at restaurants where I liked it. So I've finally given up. But I could always add a little beans and rice on the side to get some complete protein! :)
ReplyDeleteKav, I also meant to mention eggplant. I hadn't made it until recently when I found a recipe for eggplant parmesan. The recipe was AMAZING. So I've started buying eggplant more often and just tried roasting. It turned out really tasty! And it's so easy to prepare. But they spoil pretty quickly. That's why I didn't have much when I made this meal. I had to throw most of it away.
ReplyDeleteYou know, Jan, I don't think I've ever roasted a sweet potato. I always bake or boil or cook in the microwave. I'll have to try it. If it's as sweet as the butternut, then it would make a good breakfast! :)
ReplyDeleteWe have put large hubbard squash, cut in half, cut side up, with a good amount of butter, brown sugar and cinnamon in the 'cup' where the seeds have been removed. cover with foil and bake an hour 350 degrees or so until tender. We have also done that with large yellow and large zucchini squash but the summer squash might not bake as long.
ReplyDeleteI had heard radishes can replace water chesnut. Has anyone heard of that? I actually tried it in a squash casserole and we loved it. They stayed crunchy yet tender.
Radishes in squash casserole??? Am gonna try that!!!!
ReplyDeleteI've actually never eaten butternut squash. What does it taste like?
ReplyDeleteI tend to cringe at orange veggies, except carrots. I could eat carrots until I turn orange. But I can't make myself like sweet potatoes, no matter how hard I try.
Did roasting the radish mellow it a little? Kinda like onion?
Sorry I didn't answer y'all sooner. Was traveling on Friday.
ReplyDeletePamela, I've never tried hubbard squash. Will definitely do so! And no, I've never heard of subbing radishes for water chestnuts. But it make sense. Plus, it would add some spice.
Andrea, yes, the radishes really mellowed. Pretty much had no spice left, only sweetness. Also, butternut is very much like sweet potato. It's just a little firmer when cooked. I think it has a great taste--sweet and rich. I wonder if you'd like sweet potatoes roasted with oil, salt and pepper, so they're more savory?
I was expecting the radishes to be real spicy in the casserole but it seemed they were more sweet than spicy.(some years our radishes from the garden are HOT and sometimes mild, though some of the flavor might have been the spice blended with the other ingredients.) It was wonderful, the mixture of tastes, with the sweet-crunch of radishes mixed with egg, cheese, and whatever other ingredients were in that particular recipe. (I'm sure there are MANY recipes for squash casseroles out there.) I am glad to know about the roasted veggies too, next year I might just try them too. Garden harvest time with many items just whets my imagination and I'm always trying new combos.
ReplyDeletePamela, I tasted these radishes raw, and they were very spicy. (which I love on salads!) :) But roasted they were very mellow. Although, I have to admit my husband thought they were bitter. In fact, he didn't even know what vegetable they were! Didn't recognize them and had to ask. :)
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