Marinated and Roasted Vegetables

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

Braised Beef Short Ribs with Smoked Gouda Grits

I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

RobertStJohn.com