As promised, here is my recent dinner of roasted tomatoes, cipollini onions and potatoes served with the simple squash blossom salad I shared yesterday.
Do you see those juices? Who needs a dressing with all the flavor of the roasting juices oozing around the plate?
This was an easy meal to whip up. Simply toss tomatoes, onions and potatoes in olive oil. Season with salt and pepper. Roast at 375 for 25-30 minutes. Potatoes will take about 5-10 minutes longer so put those in a separate pan.
Once you pull them out, allow to cool a few minutes before plating. Pile your roasted vegetables on your plate alongside a simple salad like this one. Be sure to pour all the roasting juices over your vegetables. It will add a nice sauce to the plate.
When you eat this, be sure to mix everything up with each bite. The flavors all go together so nicely, and this meal will certainly give you your fill of vegetable servings for the day!
It’s quite satisfying without being heavy, and it’s oh so tasty!
On a side note, I’m pleased to share this whole plate of food was straight from my local farmers market with the exception of the tomatoes and olive oil. However, those were both from a local California source. It feels good to support my community!
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You might also like this post:
Polenta with Oven Roasted Tomatoes and Cipollini Onions
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Tags: cherry tomatoes, cipollini onions, dinner, farmers, fingerling, fresh, healthy, local, locavore, market, olive oil, potatoes, roasting, salad, squash blossoms, summer, vegetarian
The (Mostly) Healthy Kitchen 
September 8, 2010 at 2:20 pm |
Great photography, by the way.
February 10, 2012 at 10:55 am |
Thank you!