JACKANDRUBYstudios

happy April all! i dont think i’ve ever been so excited for a new month. March can take a hike and shove it. our poor family was hit hard by the most insane flu i’ve ever encountered and we are only now starting to feel normal. i wash my hands of you March, im moving on and so so happy to tear you off my calendar!

the Lazy Susan friends have decided that in honor of April’s Earth Day, we will be celebrating with a recipe of the vegetarian/vegan variety. up until a few months ago, i was a vegetarian for about the last 8 years. i wont get into the long story of why i decided to eat poultry again but it may or may not have to do with the fact that i was substituting meat with loaves of french bread. yes, i said loaves. that is indeed plural.

so while i may not be full fledged vegetarian any longer, you’ll never push me off the veggie band wagon! i’m sharing with you one of my all time favorite veggie dishes- Balsamic Roasted Vegetables. it is perfect really any time of year because you can literally use whatever is available to you- potatoes, brussel sprouts, yams, bell peppers- you name it! I encourage you to hit your nearest Farmer’s Market and make friends with your favorite booth to find out what’s best for your area at this moment. And no trip to the Farmer’s Market is complete without a bag of Kettle Corn…

Balsamic Roasted Vegetables via epicurious | Bon Apetit

• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/2 cup extra-virgin olive oil
• 3 garlic cloves, pressed
• 2 teaspoons finely chopped fresh thyme
• 1 teaspoon finely chopped fresh basil
• 2 large red onions, halved, thinly sliced
• 1 yellow bell pepper, cut into 1/2-inch-wide strips
• 1 red bell pepper, cut into 1/2-inch-wide strips
• 1 orange bell pepper, cut into 1/2-inch-wide strips
• 1/2 pound yellow squash (about 2 medium), cut into 1/3-inch-thick rounds
• 1/2 pound zucchini (about 2 medium), cut into 1/3-inch-thick rounds
• Coarse kosher salt

Now, whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt and pepper. Dressing can actually be made 1 day ahead. Just cover and chill until ready to use.

Toss your chopped veggies in a large bowl and sprinkle with coarse salt and pepper. Add dressing; toss to coat.

Divide between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges, about 35 minutes. Serve on a bed of brown rice with a protein of your choice. or a loaf of french bread. whatevs.

make sure to check out the rest of our Lazy Susan circle including our newest addition, Allison Bickel of This Homemade Life; she is serving up a tasty Spring Minestrone Soup to celebrate our Earth Day edition!