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Share your recipes August 2013

Rainbow Kitchen

Roasted or Grilled Veggie ‘Fries’

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Yet another really easy no-recipe-required dish that can be a main for vegetarians, a side for carnivores, a topping for pasta, and a great way to use up the surplus. It’s an especially nice way to present a tasty melange of vegetables you’re tired of eating on their own, or to offer variety and abundance to grandkids or people who won’t touch a piece of naked eggplant but will love it as it marries with the other ingredients.

What you need: Non-leafy vegetables of your choice cut into “fries” shape and either an oven-baking pan, or tin foil or a vegetable basket and a hot grill. Cover veggies with olive oil, salt and pepper to taste, and some herbs of choice such as thyme, rosemary, basil, parsley or dill. Splash a bit of vinegar around if you like a bit of additional acidic taste. Coat with bread crumbs if desired for extra crunch.

Cook over a hot grill or in an open baking pan in a 350 degree oven until a fork easily penetrates the hardest vegetable – a carrot, for example. (Start checking after about a half-hour) Note: if grilled in tin foil, omit bread crumbs since they’ll lose their crispness and remember the vegetables will be basically steamed rather than crisp-roasted.


Allison's Article:

Surplus of Veggies? There’s an App(etite) for That!


Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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