Although the calendar says it’s barely spring, this is when Florida farmers’ markets boast their very best. Never one to miss out on our local veggie goodness, I created this dish featuring beautiful peppers, onions, zucchini, broccoli, yellow squash, Brussels sprouts, cherry tomatoes and fresh herbs I found on a recent visit. Delicious all year-round, this dish is very adaptable to whatever veggies your family likes best as well as which ones are in season. During colder months, try various root veggies such as beets, carrots, turnips and parsnips. Or in warmer weather, when your local farmers’ markets are in full bloom, heirloom cherry tomatoes, pattypan squash, purple and orange peppers would all be quite lovely. The choice is completely yours!
Yield: about 4 servings
Make Ahead and Storage Tips: vegetables may be roasted up to 2 days ahead; cover and refrigerate. Proceed as above. Leftovers may be reheated, covered at 325 degrees F for about 10 minutes or just until warmed through. Use within 2 days. This dish may also be served chilled.