a roasted sunday supper

to me, a sunday supper with family gathered around your table is a tradition worth working to establish.  tonight's dinner features some of winter's best produce creating a flavorful feast worth lingering over.  go ahead.  enjoy another glass of robust red wine, monday doesn't start until the morning. the menu:  roasted goat cheese and pesto peppers, roasted root vegetables, and a yummy loaf of bread

roasted goat cheese and pesto peppers:

Half and seed 1 each of red, yellow, orange bell pepper.  Preheat oven to 450 degrees.  Brush roasting pan with olive oil and place peppers in pan, cut side up.  Drizzle peppers with olive oil and sprinkle with salt and pepper.  Put a basil leaf, a generous spoon of pesto, and a chunk of goat cheese in each pepper half.  Drizzle with more olive oil.  Add the pan to the oven for about 30 minutes- you are looking for the peppers to get crispy brown at the edges.  Serve with extra fresh basil leaves.

roasted goat cheese and pesto peppers


roasted root vegetables:

in a large bowl toss together any vegetables (i chose to use brussels sprouts, onions, and sweet potatoes for this meal) with salt to taste and just enough olive oil to coat the vegetables.  spread out the vegetables on a low-sided baking sheet.  roast, stirring occasionally, in a 425 degree oven until tender, about 35 minutes.

winter roasted vegetable dinner