Monday, June 24, 2024

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From the kitchen of Kisti Ornellas and Francesco Gallo

A recipe for Show-Stealing Roasted Veggies.

Berkshire— At long last, it’s cookout season! Our focus often turns to the perfectly seasoned grilled meats and delectable burgers, but for us, the side dishes are as anticipated as the mains.  On Memorial Day, we fired up the oven to roast our absolute favorite side dish for summer, winter, spring, or fall. Choose any arrangement of vegetables and while they roast, you can work the grill. The only rule when selecting vegetables is to make many. Leftover vegetables can be used in omelets, mixed into pastas, and added to salads – we never let them go to waste. We visited the produce market just about fifteen minutes before we turned on the oven, so everything was fresh and beautiful.

Show-Stealing Roasted Veggies. Photo by Francesco Gallo.

Show-Stealing Roasted Veggies

4 carrots, peeled, cut into 1” slices
1 red pepper, cut into 1” slices
1 red onion, cut into 1” slices
2 bunches of green asparagus, trim tough ends
4 ripe Roma tomato, sliced in halves
1 bunch broccolini, cut into 1” slices
Extra virgin olive oil
Salt and pepper
Any worthy spice blend – we used a mix of dried parsley, lemon zest, powdered garlic and onion 

Pre-heat oven to 400F.

Wash all vegetables before slicing.

In a skillet, heat up the olive oil. Once it’s hot, add the carrots. Let the carrots sauté until they have some golden brown on the edges. Now add onions, broccolini, and red peppers. Season generously with salt and the spice blend of your choice. Cook for about four minutes on a stovetop and place in the oven for 15 minutes.

Line up the trimmed asparagus and coat evenly with olive oil and salt and the spice or herbs you love.

To the tomato halves, add oil and salt and a mix of dried oregano, dried red onion, and black pepper

Roast for 10 minutes and place under the broiler on high for 4 minutes.

Enjoy alongside something grilled!


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