Tonawanda News

Features

August 11, 2013

SIMPLY GLUTEN-FREE: Entertain your guests with a summer vegetable feas

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

2 lemons 

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 

Olive oil 

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. 

Text Only
Features
  • SUN LIFE Volunteers honored 1 040614.jpg Women Who Move the City (and beyond)

    April 7, 2014 2 Photos

  • SUN LIFE POUND 1040614j jpg.jpg Rock n' roll fitness

    April 7, 2014 1 Photo

  • sig - crib notes RGB Enough of this winter -- it's time for spring

    Midway through separating the bits of dog food from the shredded paper towel pieces on the saturated bed sheet that had been strewn across the dining-room table, I finally realized I’d had enough.

    April 7, 2014 1 Photo

  • sig - critter companions RGB Dear readers, it's me, Kenny

    I have bad knees. I have been told to blame my grandmother. I have also been told to blame her for my love of animals. Today, we celebrate the 100th Critter Companions column.

    April 7, 2014 1 Photo

  • SUN LIFE mummies 1 033014.jpg 'Mummies of the World' exhibit arrives in Buffalo

    As visitors arrived for the recent NCAA basketball tournament games in Buffalo, a much older group of visitors arrived via motorcade at the Buffalo Museum of Science — but these newcomers to the Queen City wouldn’t be seeking out a place to have a beer between games or where to find the region’s best chicken wings.

    March 31, 2014 1 Photo

  • sig - double trouble RGB Years later, still spending sunny days on Sesame Street

    I always knew we’d hit “the Elmo years.”

    Going into parenthood, it seemed like a given. Both my husband and I  were “Sesame Street” fans from childhood ourselves, and we were happy enough to pass it on to a new generation. And we knew, having friends with children of the applicable age, that in this day and age “Sesame Street” equalled Elmo, the squeaky-voiced “furry red menace” (thus dubbed by Oscar the Grouch) of parents everywhere.

    March 31, 2014 1 Photo

  • SUN LIFE Local Restaurant Week 2 033014.jpg Back for another bite

    As spring finally starts to unfold in Western New York, residents are likely eager to get out of their houses — and organizers of Local Restaurant Week hope they’ll consider eating out as they do that.

    March 31, 2014 1 Photo

  • Wineries invite visitors to take a Taste of the Trail

    If one weekend of food and wine pairings is a good thing, two weekends of food and wine pairings must be even better.

    For the first time, the Taste of the Trail event, which takes place Friday through April 6 and April 11 to 13 on the Niagara Wine Trail, will be split into two weekends, with half the trail’s wineries taking part the first weekend and half the second, said Elizabeth Maute, wine trail coordinator.

    March 31, 2014

  • sig - critter companions RGB CRITTER COMPANIONS: Rewards for playing nice

    March 31, 2014 1 Photo

  • SUN LIFE signs of spring 1 032314.jpg Region's favorite signs of spring gear up for season

    Ah, the signs of spring: The birdsong, the flowers, the green grass, the flowing waters of the Erie Canal or Niagara River ... and the words “Opening soon” on the marquee of your favorite seasonal business.

    March 24, 2014 1 Photo