|All the info about how to safely wash, clean and store fresh vegetables for healthy eating is discussed in my book "Recipes for Success" on www.amazon.com/kindle. Here fresh & clean tomatoes are sauteed in a little olive oil and thyme. This method makes them easy to peel and intensifies their flavors.|
|Cheese cornmeal polenta for the roasted vegetables|
|The vegetables for the rice gratin, this is similar to a GF lasagna, layers of cooked rice, tomato sauce and vegetables and topped with grated cheese. Bake in 350f oven for 25-30 mins.|
|Caramelized onions, fennel bulb, zucchini for the roasted vegetables|
|Roasted yellow squash, red potatoes, yams and grape tomatoes I always add either lemon juice or pomegranate molasses for a tang. Plus thyme leaves|
As with all my vegan and vegetarian dishes, they become more mature/intense when prepared the day before delivery and eating.
Allow to cool completely before chilling in fridge.
Another heatwave is coming in to Los Angeles so whenever you DO get the chance, take time out to smell the roses!