Monday, October 31, 2011
Halloween Roast: Recipe
This being the case, meant that I, too, took off for the day. There was a great deal of running back and forth today so naturally I was tired - but all that activity actually made me crave a solid home-cooked meal. Whole chickens were on sale at the store today - buy one, get one free. So I bought two and froze one. Tonight's dinner was whole roasted chicken served with roasted asparagus as well as roasted vegetables, salad and rice. A perfect meal to combat all that candy!!!
The vegetable platter was very easy to compile and didn't require a great deal of effort at all - in fact, nothing did. All the prep work was done in about 15 minutes! The kids didn't care for this dish though between my husband and myself, it was all gone. I love these flavors and the texture screams Fall.
1/2 medium leek, finely sliced
3 medium carrots, chopped
4 medium red skinned potatoes, finely sliced
2 medium zucchini, finely sliced
2 tablespoons olive oil
1 tablespoon grated cheese
salt and pepper
Preheat oven to 375.
In the bottom of a medium pie plate or casserole dish, spread out the chopped leek. Next, pile into a 3" circle all the carrots. In concentric circles, layer the zucchini and potato slices alternately. Sprinkle with salt and pepper and drizzle with oil. Sprinkle the top with the cheese and roast about 30 minutes. Raise the heat to 400 and roast another 10 minutes.