Garden Fresh Vegetables

September 2014 020
Summer is waning, but you can still find many wonderful fresh vegetables at your local farmers’ markets or produce stands. Earlier this month, when friends were coming over for dinner, I knew we would have grilled pork tenderloin medallions. The question was what to serve with them.

That day, my CSA delivery from Full Circle had arrived. In the box were green beans, corn, and leeks. I decided to roast them all together and see how it tasted. It turned out to be delicious.

It’s hard to go wrong when using vegetables that are fresh and in season.

The recipe below includes the vegetables I used—and what is pictured above—but you can substitute peppers, zucchini, onion, or whatever is fresh from your local farmers’ market.

Roasted Summer Vegetables
Serves 6 as a side dish
1 pound green beans, trimmed
2 ears of corn, kernels removed
1 leek, chopped and rinsed
3 tablespoons olive oil
1 teaspoon kosher salt

Preheat the oven to 400 degrees F. Toss all of the above together. Place on a baking sheet for 25–30 minutes, or until vegetables start to caramelize.

Serve and enjoy.

 

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