Wednesday, July 7, 2010

Summer Roasted Vegetables

I love roasted vegetables and found last year that roasted greens beans are delicious. I decided to try them again with corn and tomatoes. There is a Farmers Market every day in the county where I live in the summer so today when I went to get some fresh wild king salmon, there was a farmers market outside of the Bryan's Fine Foods in Corte Madera.

I got 2 beautiful salmon fillets for grilling and walked outside and got fresh corn, green beans and small tomatoes.

This is one of my favorite kind of meals, all the ingredients are so fresh and wonderful you don't need to do much.

Roasted Summer Vegetables

2 ears of corn, shucked and kernels removed
couple of handfuls of green beans, trimmed and snapped
approximately 8 ripe large cherry or grape tomatoes, coarsely chopped
extra virgin olive oil
kosher salt and pepper

Heat oven to 375 degrees. Toss all the ingredients together and place on jelly roll pan. Roast for about 20 minutes. Stir. Roast another 20 minutes, adjust heat if necessary. Finish off with about 5-10 minutes of roasting until vegetables are soft and edges begin to brown.

Grilled King Salmon

2 fresh wild king salmon fillets, about 3/4 of a pound
1 large garlic clove, pressed
extra virgin olive oil
kosher salt and pepper

Season the fillets and grill until desired doneness.

Serve immediately. Enjoy!

1 comment:

  1. Agreed. My favorite way to eat any vegetable is to roast them. Hands down. I've served roasted green beans to green bean haters and they loved them! This sounds perfect.