Wednesday is clean out the produce day before tomorrow/tonight’s produce delivery.  And magically was inspired by an email from Bon Appetit today: Surprising roasted vegetables

What does the cabbage say?  “Roast me!”  

(I promise that I’ve only had one beer…)   
Leek, tomatoe, squash, broccoli, fennel and tomato…everything with its own penzey spice—curry for the squash, sea salt for fennel, tarragon for broccoli, roasted garlic on the tomato, and mural of flavor for the leek

 
I bought a case of these in my Amazon subscription this month so thought I’d roast them like I do garbanzos and cannelini 

   
Look good…olive oil and penzeys rogan josh blend

 
Fail!    They exploded in about five minutes so they got added to the original blight tomato sauce I was simmering with the San Marizanos below that Amazon sent instead of my subscription garbanzos today

  

The sauce tastes better with the addition of the beans …just not as attractive

Midway through:   
 

Almost final

   
I removed the broccoli and leaks, flipped the fennel and squash and gave the tomatoes a hint of Asiago/parm 

  This is how they looked on the platter (need to

Keep them heated for when Jim best home)  
Plated 

 

This was better than I dreamed!

The sweet dumpling squash was perfect with curry and the fennel was excellent with just the sea salt.  The cabbage was also good and would be perfect with some roasted apple (and sausage if I was being flexitarian :-))….frankly it was all good…..when I was 14 I thought I was cutting edge because I broiled everything—tomatoes, grapefruit…now I realize I was just on the verge of becoming a roasting fan.  I’m serious that roasting may be better than grilling…so I’m guessing that I need to start trying to grill my veggies low and slow..

Worry not friends…roasted turkey will not replace my  grilled bird for tday!