Untitled

Since I read Tamar Adler‘s book a month or so back (yes, I’m late to the party as usual), Sundays will find me, at a minimum, roasting a couple of big platters of vegetables to tuck away for the week ahead.

weekly ritual

This sort of cooking ahead is more important than ever now that Julian’s diet has shifted mostly to solids, and we want to provide him with an abundance of tasty, seasonal vegetables in a format that’s easy for him to eat – and that’s easy for both his work-at-home Daddy and office-working Mommy to prepare and eat as well.

It’s also nice to have something easy to throw together for dinner after, say, a long weekend away, when you return home to a near-empty fridge and the thought of another meal out makes you want to stab yourself with a fork.

marinated roast vegetables

Enter our trusty jar of slow-roasted vegetables, a mix of yellow and green zucchini, young eggplant, and candy-sweet golden tomatoes, caramelized and bathed in a soft marinade of cider and champagne vinegars and plenty of fruity olive oil. I’ve tossed these with pasta, layered them in a warmed pita with our favorite local hummus, served them on a bed of wheatberries, or with salty French feta alongside, and on this night, I scattered them over a base of prepared whole wheat dough spread with creme fraiche and dotted with soft goat cheese – a rustic tart, of sorts.

Dinner: August 27, 2012

Julian ate his straight, once it had cooled enough to touch, and devoured room-temperature leftovers the next day, eating crust and cheese first, then gathering up any vegetables that had dropped off and popping them into his mouth one by one. I topped the grown-ups’ portions with big handfuls of raw arugula, a drizzle of red wine vinegar, and lots of cracked black pepper.

the grown-ups' part

A meal that took a minimum of time and effort to put together, packed with vegetables and loaded with flavor, that all three of us loved? You can’t get much better than that.

About these ads