Wednesday, April 6, 2011

sunny days

We went to the park on two different playdates today with friends. In the morning it was a bit chilly for a picnic but we stuck it out, this afternoon though it was perfect for a swing and some puffed kamut in the park. So nice to catch up with friends and to see how their beautiful little ones are growing so big and getting to be so much fun.

Our go to easy dinner is roasted veggies, when I got back from the park I didn't really feel like cooking and this is so easy to make.

Roast Veggies, Turkey Sausage with Fresh Mozzarella

mix of veggies, I used:
1 red pepper, cut into 1/2" chunks
1 bulb of fennel, cut into 1/4 - 1/2" wedges
6 - 10 cloves of garlic still in the skin
a chunk of squash (half an acorn squash or equivalent of another squash) cut into 1/2 inch chunks
1/2 an onion, cut into 1/4" wedges
1/2 bunch of asparagus (left whole)
6 brown mushrooms cut in half
4 - 6 sausages (I like turkey ones, but any kind will work)

olive oil
balsamic vinegar
1 tsp dried oregano
1 tsp ground coriander
salt and pepper
1 cup chopped basil
1/2 cup fresh mozzarella cut into 1/4" chunks or1/2 cup small bocconcini

Preheat oven to 400°.
Mix all the dense vegetables (leave out mushrooms and asparagus) and sausages together with a splash of olive oil and about 1 tbsp of balsamic vinegar, oregano, coriander, salt and pepper. Lay veggies flat on tray in a single layer and roast for about 15 minutes, turn over and add mushrooms. Roast for another 10 minutes, turn veggies over again. At this point the veggies should be pretty much roasted and ready, if yours aren't cook a little longer. Add asparagus, most of the basil and toss well, top with mozzarella and roast for 5 minutes. If the cheese isn't bubbly, turn the broiler on and let the cheese get golden. Top with the remaining basil and some salt and pepper. We always have ours with some dijon mustard for the sausages.


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