Monday, November 16, 2009

Roasted Veggies and Feta

Hey Rach-

It's been a busy week- first a trip to Calgary, and then off to the Okanogan with the Cobster for a girls weekend. I have to say, traveling with a 2 year-old and a 7-week babe isn't for the faint of heart. Your darling nephew staged quite a wailing protest as we dragged him from the play area at the Calgary airport. However, we had great visits with friends, and I had a confirmation that Chilliwack now feels like home. My next trip is to Victoria in only 10 days - Donna's birthday weekend coincides with her favourite Grandmother activity - the Sidney Santa Clause parade. So we're hopping the ferry and coming to see you. I'm hoping for some sister hang-outs; I was actually thinking that another girls' night to the Rebar would be fun. Which reminds me, I finally tried the Rebar cookbook's peanut butter-chocolate chunk squares that we have been speculating about. They were good, but I wouldn't quite elevate them to the super category.

Heather, our faithful reader, has requested some seasonal recipes. My old Crazy Plates standby came to mind. Have I made you the Garden of Eaten' before? It's a medley of roasted veggies tossed with balsamic vinegar and feta cheese. I use the recipe pretty loosely, using up the veg in my crisper and adding herbs as I am inspired. I play up the seasonal veggies; in the fall I add squash, or even halved brussel sprouts. I'm going to list the vegetables that I used last week when I made this, I also like to use zucchini, mushrooms, yams, other coloured peppers.. anything that would taste good roasted.

Roasted Veggies with Feta (adapted from Crazy Plates)

Dice veggies (these are suggestions only)-
4 yukon gold potatoes
1/2 acorn (or other) squash
2 carrots
1 red onion
1 red pepper (yellow or orange)
2 cloves minced garlic

Toss with 1 T olive (or canola) oil, salt, pepper & 1 tsp oregano

Roast at 400 degrees for aprox 40 min or until potatoes are tender.

Toss with 2 T balsamic vinegar& 1/2 c crumbled feta.


OK, I have a book to finish. We'll talk soon!


  1. Man I love reading this blog. =)


  2. Will try the balsamic vinegar on roasted veggies, I almost always top mine with parmesan but it's getting boring...

    More importantly though I think you should add book reviews to Reems Eats. There's nothing better then a good read with good food, whatcha reading Hales?