We would never describe ourselves as foodies, but we occasionally come across a recipe so simple and so delicious (see our Idiot-Proof, High-Altitude Recession Bread) that we feel compelled to share it with you in hopes of goading busy/lazy mediocre cooks like ourselves into gardening, cooking, eating well and saving money.

So here’s another idiot-proof, super-healthy recession meal for you and your family and/or your dinner guests and/or potluck compatriots (even the carnivores) will love: Rosemary Roasted Vegetables With Feta and Pumpkin Seeds.


You can pick absolutely any vegetables you like, but here’s what we picked:

3 beets
3 new potatoes
1 small head of cabbage or a 1/2 head
1 yellow pepper
1 red pepper
3 large carrots
1 red onion
1/4 lb. Crimini mushrooms
1 zucchini
1 stalk of broccoli

One of the most beautiful things about this recipe is that you barely have to chop or peel anything, particularly if you get organic vegetables. Just wash everything really well, coarsely chop everything and toss it all into a really big bowl.

Then you will need the following:

1-2 Tbs coarse gray sea salt (preferred, but not required) to taste
1-2 Tbs whole black peppercorns to taste
2-3 sprigs fresh rosemary
1/4 cup olive oil

If you have a mortar and pestle, grind the grey salt and peppercorn together until they’re crushed, but not powdery. Sprinkle the mixture over the vegetables to taste. Then add the rosemary leaves and the olive oil. Toss until seasoning and oil are distributed evenly. Then dump the bowl into a baking dish or covered pot of some kind. If you don’t have a lid, cover with aluminum foil and place in oven to bake for one hour at 425 degrees, removing the lid for the last 10 minutes if you like the edges of your veg browned.

Scoop the veg into bowls and add slices or sprinkles of feta cheese and/or pumpkin seeds (or not if you’re a vegan or have vegans coming to dinner) and you should feel healthy, not as poor as you could’ve been if you’d gone out to eat, and possibly a little bit wiser, though we don’t have any scientific evidence to back it up.

Keep this recipe in mind as you grow your vegetable patch. Any vegetable mix works. We also really like shallots instead of onions, or whole cloves of garlic.

Enjoy!

 

9 Responses to Idiot-Proof Vegetarian Carnivore Pleaser

  1. […] This post was mentioned on Twitter by KRCC. KRCC said: Super Easy Idiot-Proof Vegetarian Carnivore Pleaser: We would never describe ourselves as foodies, but we occasion… http://bit.ly/aaNz6K […]

  2. Amy says:

    Looks yummy. I don’t see a “printer friendly” option, which would be nice.

  3. Sarah Milteer says:

    Did Ursen like this? I made a veggie heavy beef stew last night that turned out really well and Blake liked it, but the boys wouldn’t touch it.

  4. hiker gal says:

    Sarah – I’ve been meaning to ask – are you (or your spouse) related to the Milteers from Gary Indiana? (Tom, Artie…)

  5. culturetron groupie says:

    The place to get really good imported feta in Colorado Springs is from the Briar Mart http://www.coloradoeats.com/caspiancafe/briarmart.htm

  6. Sarah Milteer says:

    Not to my knowledge, hiker gal. Maybe distant cousins?

    I got my ingredients from vitamin cottage – making it with vegan cheese just in case. Will report my results later.

  7. Noel Black says:

    Ursen likes beat, carrots and potatoes, so yeah. It’s not his all time favorite, which would be baked chicken, but he likes it.

  8. Jeff says:

    Sounds good. Guess I’ll be buying some goat feta this week.

  9. Sarah Milteer says:

    It turned out brilliantly! Thanks for the recipe.

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