Oven Roasted Broccoli and Cauliflower

Oven Roasted Broccoli and Cauliflower

This easy recipe is unbelievable!  I find myself craving Oven Roasted Broccoli and Cauliflower.  You can toss in what ever vegetables you have in the fridge!

Drizzle a little Olive oil over the broccoli and cauliflower Kosher, salt and black pepper to taste and toss well.  Bake, on a sheet pan, for 35 - 45 minutes at 400f.  It should look crunchy and a little dried out, but trust me it's delicious.

Grill-roasted Baby Vegetables

 Grill-roasted Baby Vegetables

By roasting this in your grill, you get the light smoky flavor of barbecues of the past.

5-8 Assorted baby vegetables per guest

Extra virgin olive oil

Kosher salt

Fresh-ground black pepper

1. Place the vegetables in a large baking dish.  Lightly drizzle with olive oil and sprinkle with salt and pepper.  Grill roast for 30 minutes in a grill indirectly, or an oven, preheated to 375°.  Or grill directly to desired texture.

2. Let cool 5 minutes and serve.

Summer Vegetable Salad

Summer Vegetable Salad

Well the garden is coming in.  I thought I'd post this great recipe from our TV show, The Sonoran Grill.  It's delicious, easy to make, light and unexpected! 

1 LB New potatoes, quartered

1/2 LB Sugar snap peas, trimmed

1/2 LB Green beans, cut into 2" pieces

1/2 LB Carrots, cut diagonally into 2" pieces

1/3 C Sauvignon Blanc wine

1 C Fennel, julienne (reserve the fronds)

1 Red onion, thinly sliced

3 TBL Balsamic vinegar

1/2 C Black olives, pitted

1 PT Cherry tomatoes

2 TBL Fennel fronds, chopped

1/4 C Italian parsley, chopped

Salt and pepper to taste

1. Separately steam the potatoes and carrots and the beans and sugar snap peas until tender and place them in a large bowl.  Pour in the Sauvignon Blanc and toss gently.

2. Add the onion and julienne fennel then sprinkle with the vinegar and toss gently.  Add the tomatoes, olives, fennel fronds, and parsley.

3. Salt and pepper to taste.  Toss gently and serve.