Sundried Tomataoes and the bits

Since it has been grey here for 10 solid days, the lure of the grill has been absolutely absent,  and I find myself creating menus and planning dinners that all involve the oven.  We had a roast on Sunday, and baked ziti another.  I find myself hungry for and wanting something WARM, and wanting something that comes without the requirement for me to go outside.  Did I mention the grey?  For days?

Towards week's end, rifleing through my veggie drawer turned up quite a few vegetable odds and ends.  I had lots of a little bit.  A little bit of brussel sprouts, a little bit of onion, a little bit of Asparagus, and a little bit of green beans, and a bag of shredded broccoli. If you have never used this product it is beyond fabulous.  Stir - fries - sauteed with pasta- a nutritionally packed powerhouse coleslaw- and in it's current application  - roasted - it's, as Martha would say, A Good Thing.
Splitting 12 green beans three ways was out as was cooking three separate vegetable dishes. So in PlannedOver fashion I took it all and turned my leftover veggies into a fantastic dish.  All my bits plus a bag of shredded broccoli spent about 45 minutes in a 425 oven creating not only an enticing aroma but a delicious use of spare parts.
Green beans- snapped and rough chopped
Brussel Sprouts - halved lenghthwise
Asparagus - woody ends trimmed and cut into bite size pieces
Onion - large chopped
Bag O Broccoli Slaw - open and dump
Toss all ingredients in a large mixing bowl.  Drizzle with olive oil or Garlic oil if you are so fortunate to have that on hand.  Add about 1/4 cup sun dried tomato puree or pesto, and salt and pepper - toss again to combine and spread on a oiled sheet pan.  Bake for 45 minutes stiring twice.

The bonus PlannedOver?  Taking the remaining roasted deliciousness and tossing it in a salad the next day with a crumble of goat cheese..........



Happy Eating!!! Enjoy