The question that follows is, what is “good food”? Well, to me, it’s not necessarily gourmet food. Nor is it haute cuisine. It’s simply this: easy-to-prepare food made with fresh ingredients, lively flavors, a healthy focus, and a creative flair.

Speaking of simple, lively, healthy, and creative, nothing beats a roasted vegetable medley. Especially this time of the year, when we’re all trying to shed the pounds we picked up over the holidays.

Simply toss vegetables in a little olive oil, sprinkle with your favorite spices, spread out on baking sheet, then bake for 30 or so minutes in a 425° to 500° oven (depending on which vegetables you’re roasting), and sit back and relax as the flavors mingle, the vegetables caramelize, and the aromas fill the air.

Roasted vegetables are the perfect complement to any chicken, beef or fish entree. (If you're fixing them in the oven with the entree or other items, veggies can be roasted at a lower temperature for a longer time.) Or you can toss them with pasta or rice for a perfectly delicious vegetarian entree. You can even make a heaping platter of vegetables your main dish by adding a healthy sprinkling of freshly grated Sorrento® Mozzarella cheese.

Of course, such a healthy dinner begs for an equally fabulous dessert, right? My favorite: Fresh berries topped with a dollop of Sorrento® Ricotta cheese and a spoonful of freshly grated dark chocolate. So heavenly, yet so healthy.

Following are a few of my favorite roasted vegetable recipes:

Southwest Inspired Vegetable Medley
2 tbsp olive oil
2 red onions, cut into ¾ inch pieces
2 red potatoes, cut into ¾ inch pieces
2 medium carrots, cut into chunks
2 zucchini, thickly sliced
1 red bell pepper, seeded and cut into chunks
1 tbsp Adobo seasoning (or garlic, cumin, oregano mix)
1 tsp ground black pepper
1 tsp garlic powder

Preheat oven to 425°. Lightly coat a large baking pan or ovenproof dish with olive oil or nonstick cooking spray. Arrange cut vegetables in dish and drizzle with olive oil and spices. Roast vegetables for 20 minutes.



Cauliflower and Squash Medley

4 cups cauliflower florets
4 cups cubed, peeled butternut squash (1 1/2-inch chunks)
1 medium onion, sliced
2 tbsp extra-virgin olive oil
1/2 tsp garlic powder
3/4 tsp freshly ground pepper
1/4 tsp salt

Toss ingredients in an ovenproof dish and roast, stirring once, until tender and browned in spots, about 25 to 30 minutes.



Roasted Plum Tomatoes
8 plum tomatoes, cored and halved
1 tbsp olive oil
¼ tsp dried oregano
¼ tsp salt
¼ tsp pepper
8 slices Sorrento® Fresh Mozzarella

Preheat the oven to 425°. Toss tomatoes with olive oil, oregano, and salt and pepper.
Place on baking sheet, cut side up. Top each tomato with sliced fresh mozzarella. Bake 30 minutes.




About me:
I’m just a creative cook with no formal training. Unless you count learning at the stove top, in the oven, or on the grill, under the watchful eyes of family and friends as formal training — which I most certainly do. I only hope that this blog inspires you to have as much fun in your kitchen as I do in mine.