Are you one of those people who gets overly enthusiastic at a farmer’s market or when choosing items for your weekly produce delivery? Do you always end up with way too much produce and wonder how you’re going to eat it all before it goes bad? Uh huh – that’s me!
What to do with excess produce? Roast it!
If you can’t fathom how to include all the excess produce in individual meals, one of the best ways of using up veggies that need eating is to roast them on a sheet pan. Not only will you be able to deal with a lot of veggies at once but it’s pretty fuss-free (and so is the cleanup).
I found myself in my crisper bins the other day wondering what had possessed me to buy so many baby eggplant and cherry tomatoes (the eggplant were adorable and the cherry tomatoes were pretty…) and, more than anything to make room, I pulled them out along with some bell pepper and zucchini and had the makings of a pretty nice roasted veg tray.
How to use oven-roasted vegetable?
The beauty of these is that you can:
- Eat them as-is accompanying pretty much any dish
- Incorporate them into a pasta sauce or simply them to a jarred pasta sauce to kick it up a notch
- Use them in a salad – from pasta salad to grains, like farro, wheat berries, pearl barley, these vegetables work so beautifully pretty much in any salad.
In today’s recipe, I’ve got all those “need to be used up” veggies, plus farro (a high-fibre ancient grain that looks like barley but is slightly larger with a bit more of a nutty flavour) – because there was a lingering cup or so in my pantry (still trying to work through my pantry) and halloumi (lovely grillable cheese that doesn’t melt when it’s grilled so is perfect for topping salads or veggies) – because I was inspired when I saw it at the gourmet deli on my way home one day. An impulse buy? Sure. But it sure went well with this dish!
The great thing about this dish is that you can prep everything in advance except the halloumi and that only takes about 15 minutes just before you assemble the dish and serve it. Perfect for a summery supper in the backyard!
for the farro:
for the vegetables
for the halloumi
Prepare your vegetables:
Mix the farro and the vegetables
Grill the halloumi
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