Late Summer Vegetables with Leeks
2-3 medium to large leeks, white portion sliced, cleaned and dried.
1 medium bell pepper, large dice
1 medium zucchini or summer squash, cut in 1/2 lengthwise and sliced
1 large tomato, large dice
6-8 mushrooms, sliced
1 small- medium eggplant
4 cloves of garlic minced
Preheat the oven to 450. Line a rimmed baking sheet with parchment paper. Prepare each vegetable as directed above, place all into a large bowl. Generously drizzle with olive oil sprinkle with salt, tossing the vegetables to coat evenly.
Spread vegetables into a single later on a large baking sheet.
Place tray onto the middle rack of the oven. Bake for 30 minutes, checking half-way through to toss vegetables. Lower the temperature to 425 if more than the edges are becoming charred.
Remove the tray from the oven and drizzle with balsamic glaze.
Farm Kitchen Tip: This is a great way to use up vegetables that might be hanging around your kitchen or in your refrigerator. You can swap out veggies as desired. Serve as a side or main meal. Also is great as a topping for pasta, rice, sandwiches and more.
Recipe & photo by Jenn Borealo, Alstede Farms Culinary & Educational SpecialistShare to Print