You all just know we had a wonderful long weekend in Los Angeles, visiting the Lovely Lisa, watching the Ducks beat UCLA and celebrating my 54th. I may be older than dirt, but I still enjoy a good time – but maybe four “good time nights” in a row is too much for someone as old as dirt?
Yet still, you know it is going to be another great day when this plane greets you on the tarmac for your flight back to Portland:
It’s just cosmic, eh?
After too much fun, meat and late nights in Los Angeles, DT and I needed a healthy, low-fat, vegan, delicious, filling supper.
Balsamic Roasted Vegetables
This sauce will work with a wide variety of vegetables – also try fingerling potatoes, mushrooms, squashes and carrots.
1 Tablespoon extra-virgin olive oil
¼ cup balsamic vinegar
½ teaspoon kosher salt
freshly cracked black pepper, to taste
One pound sweet potatoes, peeled and cubed into 1-inch cubes
One medium yellow (or red) onion, slivered
5-6 cloves garlic, peeled
One red pepper, cut into one-inch pieces
Fresh or dried thyme (or herb of your choice)
Heat oven to 425°. Mix the olive oil, vinegar, salt and pepper in a large bowl. Add the chopped vegetables and stir to coat. Spread the dressed vegetables and all the sauce evenly on a cookie sheet lined with parchment paper or aluminum foil. Bake for approximately 45-40 minutes, or until vegetables are soft and begin to brown. Serve immediately. Serves 2 or 3 as a main course, more as a side-dish.
Ready for the oven
Forty minutes later
Served tonight with a wild rice pilaf and sliced tomatoes
Balsamic Roasted Vegetables would also make a great side dish to roasted meats. If you are heading out in the RV, place the veggies and dressing in a zip-top bag and roast after arriving at your campsite.
Leftovers: I diced the leftover roasted veggies into small bits, added-in the leftover wild rice pilaf and tossed it all with a little drizzle of olive oil. Lunch tomorrow!
Until my next update, I remain, your home-again correspondent.