Winter Vegetable Roast . . .

Overcast but no rain today which is a blessing from God as we can meet and greet with friends after Mass. Cold, yes, but no damp drizzle seeping down our necks! Found out a friend is having cancer surgery this coming Wednesday. We saw him and his wife going to their car, arms linked, and realized how short and fragile life can get. They have been married 61 years but I imagine they are wondering how the years got past them so fast. If you have a prayer for Carlos' surgery, that would be great. He is open to God's Will but has strong ties to this life . . . as do we all.

I'm enjoying the cold turn in the California weather this weekend. Last night, I made Pita bread to go with our soup. I don't do that much in the summer heat as the oven has to be set at 500 degrees to get the bread to 'pop'. Last night, I was eager to turn on the heat.

Today, I'm thinking of a winter vegetable roast. It is one of the easiest ways to prepare vegetables and even my picky eaters almost enjoy it. What can I say? Some offspring will never face off with vegetables happily.

What I like about roasted vegetables (besides turning on the oven!) is the recipe can be anything you want. I'll list what I usually include and you can add or subtract to your own tastes.

Zucchini, cut into 1/2-inch circles
Miniature bell peppers
Small, whole potatoes (These should be cooked until just done)
Steamed carrots, cut into 1/2-inch circles
Wedges of red onion
Mexican squash, cut into 1/2-inch chunks
Parboiled Brussels Sprouts, barely tender and cut in half
Cauliflower, cut into 1/2-inch flowerettes
Broccoil, cut into 1/2-inch flowerettes

Place all the prepared ingredients in a large bowl. Sprinkle generously with olive oil, salt, pepper, and onion power. Peel, smash, and dice 8 cloves of garlic and toss with the vegetables. The vegetables should have a light sheen of oil on them.

Scatter on a large, parchment-lined baking sheet (Or grease with vegetable oil spray) and bake in a preheated, 350 degree oven for approximately 15-20 minutes depending on your oven. Check after 10 minutes to see how it is going.

When done, remove from oven and sprinkle with finely grated Parmesan or Romano cheese and serve.

Broccoli - eating your vegetables and actually liking them . . .

My husband set a strict rule in place when our children were old enough to actively participate at the dinner table. You have to eat a bite of everything to leave the table. You have to try and clean your plate to earn dessert. You have to eat your vegetables/salad completely. That set me into cooking mode to present vegetables in ways they might like. Now that three of them are out of their teens, they are pretty good about eating vegetables . . . even when there isn't a dessert in sight.

Broccoli is one vegetable they all deal with almost happily. I remembered this recipe and thought I'd share it with you. Not that any of us really have any picky eaters . . .

Broccoli-Cheese Bake
3 cups fresh broccoli, rinsed, and chopped into florets
2 cups grated, sharp cheddar
1 ½ cups whole milk
1/4 cup all-purpose flour
1/4 cup butter
2 cloves of garlic, crushed and chopped
2-3 slices of bread, your choice
3-4 strips of bacon, fried and finely chopped
Salt and black pepper
Dash of chili flakes

Melt the butter in a saucepan until bubbly but not brown. Add the garlic and saute a moment to soften. Sprinkle in the flour and cook until it combines well with the butter. Gradually add the milk, stirring constantly to avoid lumps. Add the grated cheese and stir until melted. Add the bacon, salt, pepper, and chili flakes. Set aside.

Steam the broccoli until almost tender. It should still be a bit crisp. Spread into a buttered casserole dish. Pour over the cheese mixture evenly. Tear the bread into pieces and arrange over the top. Spray liberally with vegetable spray. Bake for approximately 15-20 minutes or until the bread topping starts to brown and the cheese is bubbling.