While there’s plenty of grain, flowers, lavender, meat and other produce at the market, the theme of this week’s Market Menu focuses on all those hearty late-summer vegetables that we love to ROAST.
Pretty much everything you could ever want in your midwest farmer’s market is available right now, and it’s getting to be the last chance for some of the summer vegetables, so seize the opportunity! Gazpacho season is passing quickly. But personally, I’m excited to see all the winter squash and cooler-weather root vegetables, because they all take to roasting so well — and it’s such an easy way to enjoy fall flavors.
So instead of our usual breakfast / lunch / dinner arrangement, I’m going to separate this into some vegetable-specific groups that include roasting:
What I really love to do with roasted veggies is use them throughout the week as the primary ingredient in Buddha Bowls. Along with homemade hummus or beans, some greens if they’re handy (even finely-chopped kale will work), and some brown rice or farro (or the grain of your choice), they make a really hearty lunch or dinner. If you want more protein, roast up some chicken or bake some tofu and add it to the bowls. A nice garlicky lemon-tahini dressing brings it all together nicely.
Roasted vegetables are also good for quick panini or doctored-up grilled cheese sandwiches. You can toast some nice hearty ciabatta or other bread (the Paesano loaf from Pekara would be amazing for this) and spread hummus and some warmed vegetables, or add the veg to a grilled cheese before putting the second piece of bread on. It’s the one place where I prefer provolone cheese to all else, but I’m sure others like gruyere would be amazing.