Applelicious Cupcakes

Applelicious Cupcakes

Channeling June Cleaver

Channeling June Cleaver

Sunday, October 23, 2016

End of the Summer Vegetable Roast



As summer ends in New England with cool mornings feeling like rich jewel colors, awaking, bursting like ripe grapes, I stroll through my town's farmers market on a mission to capture the last remnants of Summer's golden rays ripening garden fresh produce. No I am not disappointed as a choice, multi colored cherry tomatoes with dew glistening skin, deep hewed potatoes, red, purple and white, mini gems, soil crusted onions picked this morning and fresh herbs that I can smell even without bring to my nose. I am captivated by the array of gorgeous fresh product still available today. Leaving with my basket full and heavy I race home to create not only a delicious vegetable roast but a world class visual of Summer's best bounty!  

End of the Summer Vegetable Roast

8 oz multi color Gourmet potatoes
4 cups whole heirloom cherry tomatoes
1 large onion, thinly sliced
2 cloves minced garlic
1/4 cup extra virgin olive oil
2 tablespoons fresh thinly slice basil
1 tablespoon fresh French thyme
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon hot pepper flakes


Preheat oven to 400 F. Place potatoes, tomatoes, onion and garlic in 2 quart baking dish. Drizzle olive oil on top. Add basil, thyme, salt, black pepper and hot pepper flakes on top. Stir to combine. 
Roast for 25-30 minutes until tomatoes just start to burst with juices flowing. 

Serve warm with fresh baked bread to soak up the heavenly juices. I could eat this for lunch or as a side dish. 

Enjoy!