Thursday, June 18, 2015

Garden Marinara and Rice

It is getting to be the time of year when veggies are all I can think about.  Last nights dinner ended up being a mix of roasted veggies in some marinara sauce served over rice.  Even Sydney ate it and she claims to hate cooked vegetables.

True to form I measured nothing so this is a guesstimation :

1 head of broccoli florets chopped into bite sized pieces
10 spears of asparagus chopped into bite sized pieces
1/2 container of sliced mushrooms
1 small Zucchini
1 onion
about 1 1/2 cups jarred marinara

preheat oven to 350.  Place broccoli, asparagus, mushrooms and zucchini on a baking sheet.  Coat very lightly with olive oil and sprinkle with kosher salt.  Bake for 30-45 minutes.  While those vegetables are roasting saute your onion in about a tablespoon of butter.  Be sure to use a pan large enough to add your roasted vegetable to when they come out of the oven.  Once the onion is soft and starts to caramelize add your marinara sauce and let them simmer together.  When your roasted vegetables are done add them to the pan and coat everything with sauce.  Serve over rice.  If you're smarter than me you will have set your rice cooker up right after you put the veggies in the oven so that everything is finished at roughly the same time.  Pro tip:  remember to turn the rice cooker ON.

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