The Savory Baker

I'd like to say that I'm adhering to my New Year's resolution of moderation.  More accurately, the start of the semester and other pressures have put a damper on my energy and inspiration for baking of late.  I have not forgotten you, dear readers, and promise all manner of tasty adventures in February.  After all, Mardi Gras, she is a'coming.

In the meantime, I will share one of my favorite non-dessert things to bake: vegetables.  Now, while they are not cheese, chocolate, or bread, vegetables are pretty awesome.  There are few I've met that I don't like.  Roasted, they're even better.

Most veggies that are not leafy greens like olive oil and a super hot oven.  Some of my favorites include squash (summer or winter), root vegetables, sweet peppers, and brussels sprouts.  This week, I did a mix of red onions, green peppers, zucchini, and eggplant.  All you need is a 1-inch chop; salt, pepper, and olive oil; and a 400-degree oven.  30-40 minutes, stirring a couple of times during the process.

These babies are fabulous warm or cold.  They are great alone, lovely with pasta, irresistible on a sandwich (cheese recommended, meat not required).  The only drawback?  A seriously stuck-on sheet pan.

Hint: an overnight soak in soapy water will do most of the work for you.

I do hope that you're all doing well and keeping warm this chilly January.  Chocolate love to come soon.  In the meantime...


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