Tonawanda News — This is such a lovely way to entertain in the summer. Just set out trays piled with a combination of cooked and raw vegetables and serve the garlicky sauce on the side. It is simple, yet gorgeous.
The vibrant color and contrasting textures of the vegetables means you need very little in the way of table décor. Maybe a few glasses filled with wild flowers, bottles of wine and pitchers of water filled with lemon slices and a few candles scattered about and you are done!
I let my oven do most of the work for this meal. The trick is to put foods that take longer in first and then add items as you go along, this way everything is ready at the same time. I roasted most of my veggies but also blanched a few just for varying textures. Another great thing about this kind of food is that it is great hot, lukewarm or cold — perfect for casual summer fun!
Roasted vegetable feast
2 cups roasted garlic veganaise
3 globe artichokes
1 pound baby new potatoes
3 medium zucchini
1 pound mini sweet peppers
1 pound green beans
1 pound baby carrots
1 head cauliflower, broken into florets
1 pint cherry tomatoes
salt and pepper
Preheat oven to 450 degrees.
Grate the peel of 1 lemon with a microplane grater and squeeze the juice.
Combine with the roasted garlic Vegenaise and refrigerate until serving.
Cut the remaining lemon into wedges and squeeze the juice into a large bowl of cold water, toss in the wedges as well.
Cut the tips and bottom off the artichokes, peel the stalks with a vegetable peeler and cut the sharp points of the leaves off with a pair of scissors. Cut the artichokes in half and remove the thistle from the center with a pairing knife.
Cut the halves in half again and put directly into the lemon water to keep from turning brown. Remove the artichokes from the lemon water and place on a large piece of heavy duty foil. Wrap them up then wrap another piece of foil around them to make sure they are sealed up. Place the foil packet in the oven directly on the rack. Cook for 1 hour and 15 minutes.