Yep! Healthy! Vegetables! Everyone excited? I know you are!!!!!
What you'll need
- Spice Mix
- Chevre - that's goat cheese. If you're not a fan, try feta, queso blanco, or any other cheese you want. You can skip the cheese too, but I the only way we can remain friends if you skip the cheese... is if it is for medical reasons. If you simply do not like cheese, we cannot be friends. (That's right! I just said I like cheese better than people who don't like cheese!)
- Olive oil
- A bowl
- A bar pan
- Parchment paper
- A knife, a cutting board, and a garlic press (again, if you have one.... if you don't have one by now, I hope you're realizing why I have one. Yes, it is because I'm lazy and I don't like to chop garlic when I can press it.)
- Running water, sink, soap, towel....
- Something to stir with - something that isn't a spoon that you use to eat cereal. It needs some muscles.
- Yellow Squash
- Bell pepper - the color is up to you. Choose based on flavor or price or a combination
- Limes - okay, probably one.
- An oven and some hot pads/oven mits (I don't know what other people call them, but protection is important! Safety first!)
Hope that I have you prepared - no promises.... at least not in this post!
Let's do this!
- Wash your hands, then wash your produce. Dry your hands, and set the produce aside to dry.
- Get your chopping station ready to go. Find some space on the counter or table, or wherever it is that you normally do your cooking... and set up with your cutting board, knife, garlic press, bowl, stirring utensil, spice mix, and oil.
- Bring your veggies over to the prep station, give the zucchini, tomatoes, peppers, and squash a rough chop. (REALLLLLLY rough! Big chunks/slices - try to keep the pieces similar in size for even cooking)
- Toss the veggie pieces in the bowl, drizzle with a small amount of oil, squeeze the juice of the lime(s) in, press the garlic in, and dump some spice mix on top of all of it.
- Stir the veggies, make sure they are all coated with spice mix. Set the bowl aside, get the cutting board, knife and garlic press out of your way.
- Preheat the oven to about 450. Get your pan ready..... you know, slap the parchment paper on it and get it out of the way until you're ready for the oven.
- Dump the veggies out onto the pan, spread the veggies into a single layer, pop the pan in the oven, reduce the heat to 425, and bake for about 25 minutes. (Because the spice mix has cornstarch, the liquid that comes out of the veggies will thicken up nicely. You don't have to stir or flip them.... but if your oven isn't exactly perfect, you might need to turn the pan around.)
- When your veg is nice and roasty, take the pan out (use the protection!!!!) - turn the oven off, and crumble the Chevre (or the other cheese you decided on) over the veggies. Pop the pan back in. The cheese will roast up just fine as the oven begins to cool and it will keep your dish hot.
Here's the disclaimer..... If you don't have two ovens, then you will want to cook your veggies on the grill with your meat. The corn cakes need the oven at 350 - realllllly not simpatico with the veggies. BUT - if you can keep your corn cakes hot for 25 minutes, I suppose you can make them first. I have three ovens. Yes, three. I know, and yes, it is necessary. I think you can probably keep the corn cakes warm for 25 minutes - they are really freaking hot when they get done anyway.... and because you will cook them in a dish with a lid.... you can probably just wrap the dish up in some kitchen towels to reduce heat loss (like blankets for your side-dish) - or maybe you have some other fancy stuff... I don't know!
Enjoy the veggies! The recipe will be on the phoodos page. Be sure to share your sausage links - and look out of the corn cakes! Adios des amis! (Oh! The fusiony insanity!)