Leftovers #54 ~ Roasted Vegetable Galette

 

Leftover roasted vegetables can be reheated, mashed and reimagined. This, by far is the yummiest use of leftover vegetables and makes eating them more desirable and comforting... well I think anyway. The only thing I added was some spinach.  

I first sautéed the spinach with a few crushed garlic cloves for a few minutes then added the leftover roasted vegetables to the frypan which consisted of yams, potatoes, parsnips and carrots, sautéed to incorporate with the spinach and heat through, added a few dashes of balsamic vinegar and about a teaspoon or two of summer savoury. Once heated, I removed the frypan from the heat and set aside.

Rolled out the ready made puff pastry, according to package directions, on a sheet of baking parchment paper, spoon the vegetable filling into the centre of puff pastry and spread it outwards towards the edges, folded over the sides, brushed the sides with an egg wash then randomly placed thin slices of red onion on top. Carefully popped it on a baking tray, with the baking parchment paper, and into a preheated 375ºF oven until the edges have puffed up and become nicely golden. This went over incredibly well and can be served many ways, on its own, with soup or a salad. Depends on how hungry you are, really. I found it quite filling as is.   

A new year is about to turn and with that we bittersweetly say goodbye to 2020. Whatever or however New Year celebrations are this year, I hope there will be some comfort and happiness as possible; leaving behind such a tumultuous year as this, one can only hope. Peace and Happy New Year, everyone! - JD 

Roasted Vegetable Penne

Looking for a quick mid-week... weekend meal this roasted vegetable penne has everything plus a few minutes to spare. Oven roasted vegetables are well paired with this cheesy, garlic pasta and will quickly gather family and friends around the dinner table.   


Roasted Vegetable Penne 

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Serves 6 

500g penne

4 peppers, any combination of red, yellow and orange

2 zucchini
1 pint of brown mushrooms, thickly sliced

2 shallots, diced
1 tablespoon of vegetable oil
1 tablespoon of balsamic vinegar
1 tablespoon mixed herb seasoning mix

1/4 cup olive oil
1/4 cup of reserved pasta water (water from the cooked pasta)

2 cloves of garlic, crushed
1/2 cup grated Asiago cheese 

Preheat oven to 400ºF and line the baking tray with a piece of baking parchment paper.

Place the prepared peppers, zucchini, mushrooms and shallots into a large bowl. Toss with the 1 tablespoon of vegetable oil, balsamic vinegar, and mixed herb seasoning mix. Once nicely coated place on the prepared baking tray and roast in the oven until tender and brown... about 20 to 25 minutes.

In a large pot cook penne according to package. Before draining reserve 1/4 cup of the pasta water.

Place the drained pasta back into the pot over no heat. Stir in the reserved water, the 1/4 cup of olive oil, and the crushed garlic while the pasta is hot. That way it will cook the garlic a bit. Stir in the roasted vegetables and cheese. Sprinkle with a bit more cheese. Serve.

Have a good weekend everyone! - JD