05
Jul
09

Midnight Snack 2


Roasted vegetables with ricotta salata and Italian parsley

Japanese turnips, summer squash, new potatoes and cherry tomatoes tossed with a bit of salt and olive oil, then roasted at 350 F for 1 hour. Sprinkle with ricotta salata and chopped Italian parsley before serving.


2 Responses to “Midnight Snack 2”


  1. July 6, 2009 at 4:52 pm

    OMG, GIMME GIMME! What a perfect snack at any time! I love the eggs over the beautiful veggies with the Levain to sop up the yolk. Wonderful!!!

  2. July 6, 2009 at 5:23 pm

    Thanks Lisa.

    It’s a great way of using up vegetables that are in your crisper. Also good as a first course or as a side dish.


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