Cashmere Apron

farmstand veggies and heirloom tomato ravioli

Roasted Veggies over Ravioli

I love to stop at the local farm stand on my way home from working out. I also love the Mexican restaurant I pass by (it just depends on my mood!) On this day, I was feeling particularly healthy as I parked in the gravel parking lot of South Coast Farms with the night’s dinner on my mind. It’s fun to walk through the farm stand and see what creative ideas strike. On this day, the vegetables were so colorful and appealing I couldn’t help but load up my little wicker basket with a variety. The result is this meal here. It is fresh, healthy, quick and perfect for “Wednesday on a Whim.”

1 head cauliflower
1 head broccoli
3-4 small red potatoes
3 red bell peppers
2 to 3 mixed zucchini
2 carrots
1 small eggplant
1 medium onion
1 bunch fresh basil
2 to 3 Tb olive oil
1 tsp cumin
Kosher salt
freshly cracked pepper
1 to 2 packages ravioli (I used Pasta Prima Heirloom Tomato and Basil Ravioli)
1- 26 ounce box of Pomi Marinara Sauce
freshly grated parmesan
1 baguette, sliced into diagonal pieces

Roasted Veggies 2nd lead

Preheat oven to 400 degrees. Rinse off vegetables and dry and then dice into larger square-shaped pieces. *For the broccoli and cauliflower, break up florets into smaller pieces. Place all cut-up vegetables in a large glass bowl. Add olive oil, 1 tsp. cumin, and salt and pepper (to taste) to glass bowl. Make sure all vegetables are coated evenly and let sit for 10 to 15 minutes. Julienne the fresh basil and set aside.

Spray a large baking sheet with cooking spray. Transfer vegetables onto baking sheet in a single layer and sprinkle julienned basil over the top. Roast in oven for ten minutes and then stir vegetables around. Roast for another ten minutes and stir again. Roast for another five minutes if desired. Vegetables should be nicely browned.

While vegetables are roasting, prepare the ravioli according to package directions and heat Marinara sauce on low heat until hot and lightly bubbling.

Place cooked ravioli in the middle of a large platter, layering if necessary. Top ravioli with roasted vegetables, marinara sauce, freshly grated parmesan and additional basil. Arrange baguette slices around the outside of the platter and serve family style.

Roasted Veggies Collage





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