Tuesday, September 15, 2015

Roasted Summer Vegetables (with tofu option)

A gift of zucchini

This is that time of year when zucchini get large and gardeners, desperate to share of their bounty, have been known to leave their excess produce in unlocked cars, or they leave them on a neighbor's doorstep, ring the bell and run away.

Thankfully that was not the scenario for me. But Katy-of-the-Cul-de-Sac did have a successful garden this year, so one afternoon she brought some delights to share with me. I can't show you the cherry tomatoes she brought because those are like candy to me and they didn't last long enough to get their picture taken ...

Since I eat gluten-free and don't eat much in the way of baked goods (even gluten-free recipes), making zucchini bread was out. But I did roast the big guy with bell pepper, red onion, and (purchased) grape tomatoes.

oven-roasted vegetables
Roasting vegetables brings out their natural sweetness and with some oil to help them caramelize on the outside -- ooooh! They are soooo good!

Roasted Summer Vegetables (makes 4-6 servings)

1-2 zucchini, sliced to 1/2-inch half-moons
1 red onion, slice to chunks about 1-inch size
1 orange bell pepper, cut to 1-inch cubes
1 cup grape tomatoes, halved
sea salt 
black pepper
1/4 cup olive oil
3 Tablespoons balsamic vinegar
3 Tablespoons lemon juice

I realize that not all of you most of you are not fans of tofu... but for those crazy people like me who have an appreciation for it, here is the recipe for including tofu with the roasted veggies:

Optional: Marinated Tofu
1 package firm tofu,* drained well, cut to 1-inch cubes
1/2 teaspoon gluten-free Worcestershire sauce
1/4 teaspoon salt
1 Tablespoon olive oil
1 Tablespoon balsamic vinegar

*do make sure it's non-GMO tofu

Preheat the oven to 375 degrees. Apply cooking spray to a rimmed metal sheet pan. In a large bowl combine the zucchini, bell pepper, onion, and tomatoes with the salt, pepper, olive oil, vinegar, and lemon juice until all the vegetables are coated with the oil.  Spread the veggies on the metal pan and roast in the oven for 20 - 25 minutes (until the vegetables begin to brown on the edges). Remove from the oven. 

roasted vegetables with tofu 
If you want to add the tofu option, while the vegetables are roasting, marinate the cubed tofu in a mixture of the Worcestershire sauce, salt, olive oil and vinegar. 

When the vegetables have roasted for 20 minutes, remove the pan from the oven and add the marinated tofu (including the liquid -- there won't be much). Gently stir everything together in the metal pan and then turn the oven up to Broil. With the oven rack positioned at 4 inches below the heat source, add the pan of veggies and tofu to the oven and broil for 5 minutes.

Serve as is or with a side of rice or quinoa.

My husband is not a fan of tofu, so he enjoyed the vegetables with rice and roast beef.

This recipe was inspired by Sheet Pan Suppers by Molly Gilbert and adapted for my preferences.

1 comment:

  1. My hubby might actually eat this one....with no tofu, but with rice and beef or chicken. They look delicious! Thanks so much!