Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Marinated and Roasted Vegetables

A beautiful statement on any sideboard. Sprinkle a few tablespoons of freshly grated Parmigiano reggiano just before serving. Serve alongside grilled artichoke hearts.

Ingredients

1 large zucchini, cut into 1 /2-inch disks

1 large summer squash, cut into 1 /2-inch disks

1 bunch asparagus, trimmed

1 large red bell pepper, cut into 1 /2-inch round circles

1 small red onion, cut into 1 /2-inch round circles

2 portobello mushrooms, stems removed and gills scraped from underside

1 small eggplant, peeled and cut into 1 /2-inch round circles

 

Marinade

1 Tbl Creole mustard

1 /4 cup balsamic vinegar

2 tsp salt

1 tsp black pepper

2 tsp minced garlic

1 tsp fresh thyme

1 Tbl fresh basil

1 cup olive oil

Instructions

Combine all the ingredients and stir vigorously.

In a large stainless steel bowl, toss all of the vegetables in the marinade and refrigerate 30 minutes.

Preheat oven to 400 degrees.

Drain vegetables and reserve excess marinade. Arrange vegetables in a single layer on baking sheets. Roast vegetables for 15 minutes. Cool before serving.

Recent Recipes

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

Read more

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more