Wednesday, August 22, 2012

On the Table: Colorful Veggie Roast

I have to admit that I go the idea for this recipe from an Instagram photo about baby food. BUT, these flavors are so amazing I couldn't help but give it a try.  I added the garlic and goat cheese on my own, genius, I know (haha). I'm not sure how she planned to cook it but here's what I did.

1 lb. purple potatoes
2 ears of corns, kernels cut off
1 bunch of asparagus
2 sprigs of rosemary
3 cloves of garlic
Olive oil
Goat cheese

Heat oven to 400 degrees. Slice potatoes lengthwise. Chop rosemary and garlic, toss with potatoes in olive oil and S&P and cook in the oven for 10 minutes. Meanwhile cook the corn on the stovetop, fill pot with water and corn and bring to a boil. Once the water is boiling, turn off heat and cover with lid to finish cooking. I found this recipe to roast the corn in the oven but I had already removed the husks so perhaps next time. After 10 minutes, I checked the potatoes to gauge how much longer they needed. I determined it was about 10 more minutes so I added the asparagus and tossed. Cook until tender. Place all ingredients into a bowl and mix in with goat cheese while it's still hot so the cheese can melt. Cut the corn off the cob after it cools a bit and mix that in as well.

Serve warm or as a cooled potato salad. This colorful dish is a winner for sure! It's so bright and pretty it was a treat to eat! I made it to pack in lunches but it would also be tasty for dinner as a side! It was SO delicious and filling. JJ and I both seemed to really enjoy it and I hope that you do too!